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  • 4 Yukon Gold potatoes, peeled and cubed
  • 1 1/2 pounds celery root, peeled and cubed
  • 3 tablespoons butter
  • 1/3 cup sour cream or plain yogurt, room temperature
  • 4 ounces mascarpone, Italian-style cream cheese or conventional cream cheese, room temperature
  • 1 teaspoon salt
  • freshly ground black pepper


  1. Place potatoes and celery root in a large pot; cover with water. Bring to a boil, reduce heat, and simmer 20 minutes or until tender. Drain, reserving 1 cup of water.
  2. Add butter and reserved cooking water to potatoes and mash. Add sour cream, mascarpone, salt and pepper and stir well.
Recipe by Crescent Dragonwagon.

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The recipe was originally published as Mashed Potatoes with Mascarpone on

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