This post may contain affiliate links.
Celeriac and Potato Mash is one of my favorite side dish recipes. This recipe has a short ingredient list and is made by mashing together cooked potatoes and cooked celery root. The result is ultra-creamy mashed potatoes with rich flavor. This easy side dish pairs perfectly with just about any protein.
Why You’ll Love this Recipe
Gone are the days of boring mashed potatoes! It’s time to liven them up with unique ingredients and fresh flavors. Here are a few reasons you’ll love this upgraded mashed potato recipe:
- Full-Flavored: This recipe for Mashed Celeriac and Potatoes uses equal parts celery root and potatoes. The one-to-one ratio ensures a classic mashed potato texture while allowing celery root to be a prominent flavor.
- 6-Ingredient Side Dish: With a super short ingredient list, you can have this creamy, flavorful side dish done in only 45 minutes.
- Make it Your Own: Add spices, herbs, even cheese to the mixture to customize it.
What is Celeriac or Celery Root?
Celery root, or cleriac, is a unique variety of celery grown specifically for its root. The root, a knobby round vegetable, can be as small as an apple and as big as a cantaloupe. It looks like a large root ball.
The texture of celery root is very similar to a sweet potato with a bit more of a “fibrous” quality to it.
The flavor of celery root is a cross between celery and parsley, giving it an herbaceous, earthy and slightly sweet taste. It’s delicious raw, broiled, roasted, puréed or stewed.
Ingredients
This is an overview of the ingredients needed for the recipe with a few helpful notes. Get the full recipe, with ingredient amounts, in the recipe card below.
- Celery root (Celeriac): This will be in the produce section of the grocery store. They’re about the size of a grapefruit and will be knobby and rough on the outside.
- Yukon gold potatoes: I love Yukons for mashed potatoes—they’ve got an ultra-creamy texture and aren’t too starchy.
- Butter: creates a silky texture and adds savory flavor. Olive oil can also be used (I like to drizzle olive oil over top before serving).
- Whole milk: make sure it’s slightly warm so it incorporates smoothly. For more decadence, use half-and-half.
- Minced scallion greens and parsley: this combo adds onion flavor and freshness. Chives are also a great option.
- White pepper: Rather than black pepper, white pepper is a little spicier in heat and more earthy. It pairs perfectly with celeriac.
How to Make Celeriac and Potato Mash
Here is a quick overview of how to make the recipe. Find the full recipe in the recipe card below.
- Peel and cut the celery root into ½ inch pieces using a sharp chefs knife. Depending on how thick the skin of the celery root is, I find a vegetable peeler is harder to use than a knife. Use either! Peel and cut the potatoes into 1-inch pieces.
- Boil the celery root and potatoes. Boil the diced celery root for 10 minutes in a large pot of boiling, salted water. After 10 minutes, add the diced potatoes and continue cooking until the potatoes and celery root are fork-tender, this will take about 15 more minutes.
- Cook to remove any liquid. Drain the celery root and potatoes and return them to the now-empty pot and cook over medium heat, stirring constantly for 1–2 minutes.
Tip: This is a key step to evaporate out any excess water. Water makes for a loose, soupy mash and you want a rich, creamy mash (achieved by adding fat in the form of whole milk and butter).
- Mash the mixture. Over low heat, stir in the butter and lightly mash the mixture. Add the milk and continue to mash until you reach your desired consistency. Finish by stirring in the herbs, salt and pepper.
Tip: You can also use a hand mixer to mash the celery root and potatoes. Mix on low speed until desired consistency is reached.
Test Kitchen Tips
- Celery root has such a thick outer layer that I recommend using a sharp chefs knife to peel it. I find a vegetable peeler just doesn’t work for celery root.
- Cut the celery root smaller than you cut the potatoes (about half the size) and cook it about 10 minutes longer than the potatoes. Celery root is denser and harder than potatoes so it needs longer to cook.
- Make Ahead: these are a great make-ahead side dish, especially during the holidays. For the best flavor, make them up to one day ahead of time.
Storage
Store any leftovers in the fridge for up to four days. Reheat in the microwave or on the stovetop, adding more liquid as needed to achieve the ideal creamy texture.
For longer storage, you can freeze the leftovers for up to two months. Thaw them overnight in the fridge or on the counter for a couple hours before reheating.
Make It A Meal
Celeriac and Potato Mash (Celery Root)
Description
Video
Save This Recipe!
We’ll email this post to you, so you can come back to it later.
Ingredients
- 3 pounds celery root, peeled and cut into ½-inch pieces (8 cups)
- Kosher salt
- 3 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces, (8 cups)
- ½ cup salted butter
- ½ cup whole milk, warmed
- ¼ cup minced scallion greens or chives
- ¼ cup minced parsley
- ½ teaspoon white pepper
- olive oil, for serving, optional
Instructions
- Bring a large pot of water to a boil. Season generously with salt and add celery root. Cook for 10 minutes.
- Add potatoes and continue to cook until potatoes are fork-tender, about 15 more minutes.
- Drain celery root and potatoes and return to pot; cook over medium heat, stirring constantly, to remove excess moisture, 1–2 minutes.
- Reduce heat to low, add butter and mash until combined. Add half the milk and continue to mash, gradually adding more milk until desired consistency is reached.
- Stir in herbs, 1 teaspoon salt and white pepper; season with additional salt to taste.
- Transfer mashed celery root and potatoes to a serving dish, sprinkle with additional herbs and drizzle with oil.
