Best Celeriac Potato Mash Recipes

CELERIAC & POTATO MASH

Steps:

• Boil the potatoes for 20-25 mins until tender, adding the celeriac after 5 mins. Drain and press through a potato ricer back into the pan once the surface water has evaporated, or mash well with a potato masher in the dry pan.
• While the potatoes cook, melt the 140g butter over a medium heat, then sweat the spring onions for about 5 mins until soft and silky, stirring occasionally. Add the cream and season with salt, pepper and nutmeg. Bring to a simmer, then cook for another few mins until this thickens a little.
• Stir two-thirds of the creamy onions into the potato and celeriac purée. Season to taste. If making in advance, cover the surface of the mash and the sauce with cling film, then set aside. Can now be frozen or made up to a day ahead. Just before serving, gently reheat the mash and reserved sauce. Spoon the mash into a serving bowl, pour the sauce on top and turn it over a few times to loosely mix. Make a well in the centre and drop in the remaining knob of butter.

POTATO, CELERIAC & PARSNIP MASH WITH LEEK FRIZZLE

Steps:

• Combine stock (or water) and garlic in a large pot over medium high-heat.
• Bring to boil, cover and reduce heat to low and simmer 5 minutes.
• Add potatoes and cook for 5 minutes.
• Then, add celery root and parsnips and cook uncovered for 15 minutes or until all vegetables are soft.
• Drain vegetables, reserving the liquid and then mash vegetables with a potato masher.
• Stir in olive oil, horseradish, chopped herbs and cream.
• If necessary, add a small amount of reserved liquid to make a soft puree and season to taste.
• Place in serving dish.
• Cut leek into long julienne strips.
• Heat oil in small skillet until very hot.
• Add leaks and cook for 20 seconds or more until golden brown.
• Remove immediately from oil and drain on paper towels.
• Season with salt.
• Sprinkle on top of potatoes and serve.

CELERIAC, POTATO AND ROASTED GARLIC MASH

Steps:

• Preheat oven to 200°C.
• Add lemon juice to a bowl of water.
• Peel and dice celeriac and add to water (lemon prevents browning).
• Add celeriac and potato to 2 separate saucepans of water that has been salted.
• Cook celeriac for 25 minutes or until tender and cook potato for 15 minutes, or until tender. Drain.
• Place garlic on baking tray and roast for about 20 minutes, let cool and peel away skins.
• Add butter and cream to potatoes and mash.
• Using a food processor, add celeriac and garlic and pulse until smooth, scraping down the sides as necessary.
• Add to potato mash and stir to combine.
• Season with salt and pepper to taste.

CELERIAC-SWEET POTATO MASH

Steps:

• Place a steamer basket in a large saucepan with 1/2° of water. Place the sweet potatoes, celery root, and garlic in the steamer. Bring to a boil over high heat. Reduce the heat to medium, cover, and cook for 10 minutes. Add the onion, cover, and cook for 10 minutes longer, or until the onion and celery root are very tender. Place the vegetables in a bowl and mash with a potato masher. Add the milk, oil, and salt. Mash to blend.