Photo of Celery Root and Yukon Gold Mash by WW

Celery Root and Yukon Gold Mash

Points® value
Total Time
50 min
20 min
30 min
Celery root lends creamy texture and a faint celery taste to this mash. Slightly peppery turnip or rutabaga also work well.


Vegetable oil

6 tsp(s)


2 cup(s), chopped

Uncooked celery root

1 pound(s), trimmed, peeled, cut into 1-inch chunks*

Yukon gold potato

1 pound(s), cut into 1-inch chunks

Table salt

1 tsp(s)

Black pepper

½ tsp(s)

1% low-fat buttermilk

¼ cup(s), warmed

Fresh parsley

2 tbsp(s), chopped


  1. Heat oil in a large skillet over medium heat. Add onions and cook until softened and browned, stirring frequently, about 30 minutes.
  2. Fifteen minutes before onions finish cooking, place celery root and potatoes in a large saucepan and add enough water to cover. Bring to a boil over medium-high heat, lower heat and simmer until tender, about 15 minutes; drain.
  3. Return celery root and potatoes to same saucepan; sprinkle with salt and pepper. Gradually stir in buttermilk and then coarsely mash potato mixture; fold in onions and parsley. Yields about 1/2 cup per serving.


*Toss the raw, cut celery root with fresh lemon juice to prevent it from browning. This recipe can be made up to 2 days ahead and refrigerated. Just reheat before serving.