Best Mashed Potatoes EVER


  • 2lbs potatoes peeled and chopped
  • 1 parsnip peeled and chopped
  • 1 small celery root peeled and chopped
  • 4 oz butter
  • 1 cup heavy cream
  • 6 cloves chopped garlic
  • 2 tsp salt
  • pepper to taste

Add your root vegetables to a large stock pot. Fill with cold water until 2 inches above the vegetables. Heat over high until the water comes to a boil, then reduce the heat to medium-low and simmer for 30-35 minutes or until the roots yield no resistance when poked with the tines of a fork or the tip of a knife.

Drain the root vegetables and lay flat on a foil lined cookie sheet. Place in a 400 degree oven for 10 minutes to purposely evaporate any liquid that the potatoes continue to hold. We’re going to replace that liquid with cream!

In a small saucepan over medium-low heat, add butter, heavy cream, garlic, and salt. Simmer until the butter is fully melted, and the mixture is nicely warmed through.

Remove the potatoes, parsnip, and celery root pieces from the oven and place in the bowl of an upright mixer**. Be careful, as the sides of the bowl will get HOT! Start the mixer on slow, add the cream mixture, and then turn the speed up to medium. Mix the root vegetables and cream until they are soft and fluffy. Add salt and pepper as desired. Remove from the mixing bowl into a serving dish and serve immediately.

** All of the mashing and mixing can be done by hand. Mash the root vegetables first with a potato ricer or hand masher and then mix in the hot cream mixture with a large spoon or balloon whisk.

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About Chef Pete

Chef Pete received his classical training at the Western Culinary Institute in 1999, and then went on to work in the kitchens of various restaurants in WI, NM, and IL.

After working as a corporate chef for Sub-Zero Corp. and then the Viking Cooking School, Pete realized that there are 4 things in life that he truly loves:
1. His Family
2. Teaching others how to cook great food in their own kitchens.
3. Cycling
4. Tacos.
In That Order.

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