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Olive Oil Mashed Potatoes with Celeriac

15 minutes prep
30 minutes active cooking
45 minutes total

Makes 6 servings

Thanksgiving mashed potatoes, always made with russets, butter, and milk, were my favorite.

We’d form them into starchy mountains, create a well in the middle, and make a lake of gravy. While this version of mashed potatoes would be right at home on your Thanksgiving table, it’s too good to only eat once every year. And it doesn’t even need gravy. You can make it with russets, but I like to use yellow spuds.

What you'll need


For the shopping list

3 pounds of

Celery Root

3 pounds of

Yellow Potatoes

To taste

Black Pepper, freshly ground

From our shop

$27 - Tuscany - Italy

Out of stock
Italian Fine Sea Salt

$7 - Trapani - Sicily

Italian Fine Sea Salt


From the kitchen


Chef Knife


Cutting Board


Stock Pot


Bench Scrapper


Slotted Spoon



“Stir in a lot more extra virgin olive oil than you think you should”

~ Jim Dixon, founder Wellspent and Real Good Food

What you'll have to do

Step 1

A softball-sized celery root weighs about 3 lbs, so get the same amount of spuds. If you’ve got more than 6 people to feed, double that. Trim and peel the celery root and potatoes, then cut them into roughly equal sized chunks.

Step 2

Steam or boil the potatoes and celery root together until easily pierced with a fork, about 15 minutes

Step 3

If boiled, drain well, then put the pot with the vegetables on medium low heat for a few minutes, shaking the pot often, until any remaining moisture is gone.

Step 4

Use a potato masher or fork to coarsely mash the vegetables.

Step 5

Stir in a lot more extra virgin olive oil than you think you should, at least a quarter cup, preferably more. Season with salt and black pepper, taste and add more if needed.

Shop this recipe

Olive Oil

Novo Frantoio

Novo FrantoioTuscany - Italy
Out of stock
Italian Fine Sea Salt
Salt, Herbs, & Spices

Italian Fine Sea Salt

Gucciardo VincenzoTrapani - Sicily

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