Mashed Celery Root is my new favorite side dish! This recipe is everything you love about mashed potatoes, just upgraded to be more flavorful and healthier.
This recipe for mashed celery root 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 main flavor player. All too often I find mashed celery root recipes are lacking in, well, celery root flavor. Not this one. Celery root is an equal player here and is further complemented by the olive oil (instead of butter) and fresh chives.
The ingredient list of this recipe is no doubt a simple one. But that short list of ingredients play so well together.
How to make mashed celery root
The first important step is to peel the celery root. Celery root has a very thick, root-like skin which is critical to remove. You can use a vegetable peeler, but I find a good chef’s knife does the job nicely.
Dice the celery root into ½-inch pieces (small pieces mean they will cook faster and mash easier). Drop the celery root into boiling salted water and cook until soft, about 25 minutes total, adding potatoes after the first 10 minutes.
Drain the celery root and potatoes and transfer back to the pot. I like to cook the mixture over low heat for just a couple of minutes, doing this removes excess moisture, which in turn creates a creamier texture.
Add olive oil and partially mash, meanwhile, microwave the milk for about a minute to slightly warm. Add warm milk to the celery root mixture and continue to mash until you reach your desired consistency is. Stir in herbs and season with salt and pepper!
Don't like mashing by hand? Use a hand-held mixer to get the job done.
If you don’t have chives, go ahead and use whatever you have on hand (within reason). The best herbs to use in mashed celery root include:
What is celery root and what does it taste like?
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. The texture of celery root is very similar to a sweet potato with a bit more of a “fibrous” quality to it.
And lastly, the flavor of celery root is a cross between celery and parsley, giving it an herbaceous taste.
How to eat celery root
Aside from mashed, which I assume is why you’re here, celery root can also be eaten raw, broiled, roasted, sautéed, stewed, etc. It’s as versatile as a potato.
Celery root is wonderful roasted alongside other root vegetables, but if you’re looking for a quick way to use up celery root, simply grate or peel some over a salad or slaw.
How to store celery root
Store celery root in a produce bag in the refrigerator for up to 10 days. Once peeled, celery root will last up to 5 days in an airtight container in the refrigerator.
When buying celery root, avoid any that are bruised or soft, and opt for ones that are larger and less knotty.
How many carbs in celery root vs. potatoes
Celery root is a great lower-carb alternative to potatoes. Here are the nutritional breakdowns between potatoes and celery root:
4 ounces Yukon gold potatoes: 76 cal; 18g carb; 3g fiber; 1.5g sugar; 1.5g protein
4 ounces celery root: 48 cal; 10g carb; 2g fiber; 1.8g sugars; 1.7g protein
As you can see, celery root is lower in overall calories and carbs, and is comparable in sugar and protein. Although celery root is slightly lower in fiber than potatoes, it’s an easy and flavorful way to cut down on carbs, especially when it comes to making mashed potatoes!
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Silky smooth and full of flavor, this recipe for mashed celery root and potatoes is a healthy alternative to classic heavy mashed potatoes.
- 6 cups peeled and ½-inch diced celery root (2 pounds)
- 6 cups peeled and 1-inch cubed Yukon gold potatoes (3 pounds)
- ¼ cup olive oil, plus more for serving
- ¾ cup whole milk, warmed
- 2 tablespoons minced chives, plus more for serving
- 2 tablespoons chopped parsley
- 1 teaspoon salt, plus more to taste
- ¼ teaspoon white pepper
Bring a large pot of salted water to a boil, add celery root and cook, partially covered, 10 minutes. Add potatoes and continue to cook, partially covered until potatoes are fork-tender, 15 minutes more.
Drain celery root and potatoes and return to pot; cook over medium heat, stirring to remove extra moisture, 1–2 minutes.
Reduce heat to low and stir in oil; lightly mash mixture. Add milk and continue to mash until desired consistency is reached; stir in herbs, salt and pepper; season with additional salt to taste.
Transfer mashed celery root to a serving dish, sprinkle with additional chives and drizzle with olive oil (optional).
Using a hand mixer: you can also use a hand mixer to mash the celery root and potatoes. Mix on low speed until desired consistency is reached.
Make it vegan or dairy free: use dairy-free milk such as unsweetened and unflavored almond or soy.
- Serving Size: 1 cup
- Calories: 164
- Sugar: 3.5g
- Sodium: 276mg
- Fat: 7.5g
- Saturated Fat: 1g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 2mg
Keywords: Celery root mash, mashed celery root, healthy mashed potatoes, low carb mashed potatoes, celery root puree
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