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Kohlrabi & Potato Puree

Kohlrabi & Potato Puree

Mixing other root vegetables like kohlrabi with potato is a wonderful alternative to hohum mashed potatoes, allowing a more complex flavor to come through. It also reduces the starch content, yielding much more forgiving results when reheating – no gluey potatoes! 

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings


  • 3 large kohlrabi, peeled and cut into chunks
  • 4 large or 6 small potatoes, peeled and cut into chunks
  • 1 tablespoon butter or olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • Optional: fresh minced herbs such as dill, parsley, etc.


1. Fill a large pot with salted water. Place over medium-high heat and bring to a rolling boil. Add kohlrabi and potatoes. Bring back to a boil and simmer for about 25-30 minutes, or until kohlrabi is tender and easily pierced with a fork. 

2. Remove from heat. Using a slotted spoon, transfer kohlrabi and potatoes to the bowl of a food mill fitted with a medium blade set over a large mixing bowl. (Alternatively, you can use a food processor fitted with an “S” blade. Process until pureed.)

3. Rotate the food mill until all of the kohlrabi and potatoes are pureed. Add butter or olive oil and stir to dissolve and blend. Season to taste with plenty of salt and pepper or fresh minced herbs if desired.

Variation: For a stronger flavor, add 2 roasted garlic cloves (paper removed) to the food processor bowl prior to pureeing.

Recipe published in JOY of KOSHER with Jamie Geller Magazine Spring 2015 SUBSCRIBE NOW

Pesach 2015 Magazine cover