Root and Fruit Mash

Root Fruit Mash
Photo: Jason Donnelly
Total Time:
40 mins
4 cups


  • 8 ounce celery root, peeled and cut into 1 1/2-inch pieces

  • 1 pound russet potatoes, peeled and cut into 1 1/2-inch pieces

  • 2 cup peeled, very ripe pears cut into 1 1/2-inch pieces

  • ½ - ⅔ cup buttermilk

  • 2 tablespoon butter

  • Salt and black pepper


  1. In a large saucepan cook celery root, covered, in boiling lightly salted water 5 minutes. Add potatoes. Cook, covered, 20 to 25 minutes more or until tender; drain. Return potato mixture to saucepan.

  2. Meanwhile, in a small saucepan combine pears, buttermilk, and butter. Bring to boiling. Remove from heat.

  3. Mash potato mixture until smooth. Season to taste with salt and pepper. Mash pear mixture until smooth. Stir pear mixture into potato mixture just until combined. Stir in additional buttermilk if a softer consistency is desired. Sprinkle with pepper.

To Make Ahead

Prepare as directed, except do not sprinkle with parsley. Transfer mashed mixture to a greased 11/2-quart baking dish. Cover and chill up to 24 hours. Preheat oven to 350°F. Bake, covered with foil, 35 to 40 minutes or until heated through.

Nutrition Facts (per serving)

133 Calories
4g Fat
23g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 133
% Daily Value *
Total Fat 4g 5%
Saturated Fat 3g 15%
Cholesterol 11mg 4%
Sodium 185mg 8%
Total Carbohydrate 23g 8%
Total Sugars 7g
Protein 3g
Vitamin C 17.6mg 88%
Calcium 54mg 4%
Iron 0.9mg 5%
Potassium 410mg 9%
Folate, total 17.6mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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