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5.0 from 21 votes

Mashed Celeriac

This easy recipe for Mashed Celeriac (celery root) contains celeriac puree and potatoes for a creamy, flavourful twist to regular mash.

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 6
Calories: 171 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 1 Celeriac (celery root) peeled and cut into ½-inch pieces
  • 3 potatoes peeled and cut into ½-inch pieces
  • 2 cloves of garlic peeled
  • ⅓ cup milk or heavy cream/double cream
  • 2 tablespoons butter
  • salt and pepper to taste

Instructions

    Cup of Yum
  1. Peel and chop the celeriac and potatoes into small chunks.
  2. Add the celeriac and garlic to a pan of water, bring to the boil then reduce the heat and simmer for 10 mins, then add the potatoes and cook for a further 10-15 minutes or until it’s all soft.
  3. Drain well then mash (you can keep the garlic in or remove before mashing) with the milk and butter. Season with salt and pepper and serve warm.

Notes

  • You can use any potato for this recipe, but the best potatoes to use for mash are golden potatoes. They are naturally more buttery and soft on the inside which makes for a smoother mashed potato. 
  • The outside peel of celery root is very rough and tough. You may need to use a sharp paring knife to remove the peel instead of a vegetable peeler. 
  • The level of garlic flavor is in your control. You can choose to mash the cooked garlic into the potato celeriac mixture or remove the whole cloves before mashing. 
  • If you want a really smooth mash,  cook the celeriac and potatoes separately. Puree the celeriac in a blender, and mash the potatoes separately, then stir them together.
  • Serving Suggestions
  • Add a heaping pile to your plate and pour
  • Mushroom Gravy
  • over top for great flavor.
  • Serve it during the holidays by adding these
  • Mini Chestnut Bundt Cakes
  • over top.
  • Makes a great side dish to a comforting
  • Mushroom Wellington Dinner
  • . 
  • Variations
  • Make cheesy potatoes and celeriac by mixing in your favorite salty shredded cheese.
  •  
  • You can use any potato for this recipe, but the best potatoes to use for mash are golden potatoes. They are naturally more buttery and soft on the inside which makes for a smoother mashed potato. 
  • The outside peel of celery root is very rough and tough. You may need to use a sharp paring knife to remove the peel instead of a vegetable peeler. 
  • The level of garlic flavor is in your control. You can choose to mash the cooked garlic into the potato celeriac mixture or remove the whole cloves before mashing. 
  • If you want a really smooth mash,  cook the celeriac and potatoes separately. Puree the celeriac in a blender, and mash the potatoes separately, then stir them together.
  • Add a heaping pile to your plate and pour Mushroom Gravy over top for great flavor.
  • Serve it during the holidays by adding these Mini Chestnut Bundt Cakes over top.
  • Makes a great side dish to a comforting Mushroom Wellington Dinner. 
  • Make cheesy potatoes and celeriac by mixing in your favorite salty shredded cheese.
  • Crank up the heat by adding a pinch of cayenne to the finished dish.
  • For a chunky texture, add cooked vegetables to a bowl and use a stick blender and only blend it ⅔rds of the way.
  • Stir in your favorite herbs for a fresh kick of taste. 

Nutrition Information

Calories 171kcal (9%) Carbohydrates 30g (10%) Protein 4g (8%) Fat 5g (8%) Saturated Fat 3g (15%) Trans Fat 1g Cholesterol 11mg (4%) Sodium 154mg (6%) Potassium 796mg (23%) Fiber 4g (16%) Sugar 3g (6%) Vitamin A 141IU (3%) Vitamin C 30mg (33%) Calcium 78mg (8%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 171

% Daily Value*

Calories 171kcal 9%
Carbohydrates 30g 10%
Protein 4g 8%
Fat 5g 8%
Saturated Fat 3g 15%
Trans Fat 1g 50%
Cholesterol 11mg 4%
Sodium 154mg 6%
Potassium 796mg 17%
Fiber 4g 16%
Sugar 3g 6%
Vitamin A 141IU 3%
Vitamin C 30mg 33%
Calcium 78mg 8%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.