Creamy Potato Celeriac Mash 2

When in the kitchen preparing this past weekend’s Thanksgiving feast I was indeed counting all that I have to be thankful for while prepping, peeling, and dicing for a traditional meal. In addition to holiday dinner must haves I wanted to try something new, and since I’d recently seen recipes for mashed celeriac, including adding them to mashed potatoes, I thought I’d give it a go. 

Not the most attractive of vegetables, and with a thick and gnarled outer skin, celeriac looks like something from a sci-fi movie. It would also explain why so many people give it a miss at the grocery store.

They say what we fear most is what we don’t know, but since I’d done the research on this little used vegetable the fear was gone – until the point where I had the cubes of celeriac simmering away… filling the kitchen with the smell of celery. Which, sad to say is not my favourite vegetable. Oh well, I thought mentally patting myself on the back for being gutsy enough to try it. Plus, I still had the option of not using it, as the cubed potatoes which do not take as long to cook, were yet to be added to the pot…

So, what did I do when the time came…? I blazed a trail right through my own kitchen and boldly added the potatoes to the cooking celeriac thinking… well, with lots of butter & cream, it’ll be good. Sure it will.



While they looked like mere everyday mashed potatoes, there was an ever so subtle celery-like note in the background – nothing like I expected from the strong aroma when they were cooking. A deliciously unique side dish, it just might become a regular on my holiday table~

Creamy Potato & Celeriac Mash
For a change from the everyday mash!
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  1. 1 celeriac (celery root), peeled, cut into 1/2 inch pieces
  2. 1/2 tsp Kosher salt
  3. 3 medium potatoes, peeled, cut into 1/2 inch pieces
  4. 1/3 cup heavy cream
  5. 3 TBSP butter
  1. Add the celeriac cubes to a medium pot, cover with cold water and bring to a boil over high heat.
  2. When the water reaches the boil, add salt.
  3. Reduce heat to medium, cover and simmer approx. 10 minutes.
  4. Add the cubed potatoes and continue cooking until the vegetables are tender when pierced with a sharp knife, 10 to 15 minutes more.
  5. Drain and allow to steam dry for a minute or two (the celeriac holds a lot of water!)
  6. In a small pot over low, heat cream and butter just until melted.
  7. Return the vegetables to the pot, then add the cream & butter mixture.
  8. Mash with a potato masher to desired consistency.
  9. Serve with a pat of butter, to melt and pool on top; makes a great garnish!
  10. Makes 4 servings.
  1. *Tip: you could also use a hand blender, food mill or ricer, for a very smooth puree.
farm girl city chef

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