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Creamy Celery Root & Parsnip Mash

Print Recipe
5 from 2 votes
Prep Time 10 mins
Total Time 45 mins
Yield 4 ½ cups (8 servings)
Category Side Dish
Cuisine American
Author Lauren Grant

Description

A silky-smooth flavorful alternative to classic mashed potatoes made with celery root, parsnips, and creamy Yukon gold potatoes. 

Ingredients

  • 1 pound celery root peeled and cut into ½-inch pieces (2 ½ cups)
  • 1 ½ pounds Yukon gold potatoes peeled and cut into 1-inch cubes (3 ½ cups)
  • 1 pound parsnips peeled and cut into 1-inch chunks (3 cups, about 3 medium parsnips)
  • 4 tablespoons unsalted butter plus more for serving
  • ½ cup whole milk warmed
  • Kosher salt and black pepper
  • 2 –4 tablespoons chopped herbs such as tarragon dill and/or parsley
  • Flaky sea salt

Instructions

  • Bring a large pot of water to a boil; season generously with salt. Add celery root and cook, partially covered, 10 minutes. Add potatoes and parsnips and continue to cook, partially covered until vegetables are fork-tender, 15–20 minutes more.
  • Drain vegetables and pass through a ricer into now empty pot (or mash with a potato masher until smooth). Cook mashed vegetables over medium heat, stirring constantly, to remove extra moisture, 1–2 minutes.
  • Reduce heat to low and stir in butter until melted. Add milk and continue to cook, stirring frequently until silky and thickened, about 5 minutes. Stir in ½ teaspoon salt and ¼ teaspoon pepper; taste and adjust seasoning as needed. 
  • Transfer parsnip mash to a serving dish, sprinkle with herbs, flaky sea salt, and black pepper; drizzle with melted butter or olive oil (optional). 

Notes

Using a hand mixer: you can use a hand mixer to mash the vegetables. Mix on low speed until desired consistency is reached, being careful not to over-mix which will create a gluey mash. Don't be tempted to use a food processor for mashing—the resulting consistency will be gluey.
Celery root: For an ultra-smooth mash, use cooking time as a guide but make sure to check the celery root, it should be very soft before draining and mashing.

Nutrition

Calories: 182kcalCarbohydrates: 30gProtein: 3gFat: 6gSaturated Fat: 4.5gCholesterol: 17mgSodium: 216mgFiber: 6gSugar: 5.5g
Keywords celery root mash, parsnip mash, parsnip puree, root vegetable mash
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