Celery-Root & Yukon Gold Purée

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October 14, 2026

Made beautifully for a shared 10.14.2026 dinner party, by Andrea McNamara

Serves 8

Ingredients

• 2½ Ib celery root, peeled and cut into chunks

• 1½ Ib Yukon Gold potatoes, peeled and cut into chunks

• 1 cup whole milk

• 1 cup heavy cream

• 1 cup Kerrygold unsalted butter, or other high-quality butter

• 1-2 tsp kosher salt

• Freshly ground white pepper

• Pinch of freshly grated nutmeg

Directions

1. Place celery root and potatoes in a large pot and cover with salted water.

2. Simmer until completely tender, about 20-25 minutes.

3. Meanwhile, warm the milk, cream and butter together. Do not boil.

4. Drain the vegetables extremely well.

5. Pass them through a food mill, or mash very thoroughly.

6. Gradually incorporate the warm dairy mixture until silky but not loose.

7. Season with 1 tsp salt, pepper and a tiny amount of nutmeg. Taste and add more salt if neded.

Make-Ahead & Dinner-Party Notes

This can be made several hours ahead and gently reheated over very low heat. Add a splash of warm milk or cream if needed, when re-heating. For the smoothest texture, use a food mill rather than a food processor.