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Creamy Celeriac and Potato Mash recipe

Creamy Celeriac and Potato Mash recipe


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  • Recipes
  • Ingredients
  • Vegetable
  • Root vegetables
  • Potato
  • Potato side dishes
  • Mashed potato

This mash can be served with meat, fish, scallops...it's delicious!

9 people made this

IngredientsServes: 6

  • 250g potatoes
  • 400g celeriac
  • 250ml single cream
  • Salt and pepper to taste

MethodPrep:10min ›Cook:30min ›Ready in:40min

  1. Bring salted water in a large saucepan or pot to the boil.
  2. Peel and dice the potatoes and celeriac.
  3. Add the potatoes and celeriac to the boiling water and cook for about 30 minutes or until tender.
  4. Drain well, mash, then stir in the cream.
  5. Season and serve!

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Creamy Mashed Potatoes

To me, there's nothing more comforting than slimming friendly creamy mashed potatoes. They go with everything!

Also in these categories:

Easy Peasy

Nutrition Per Serving

  • Calories 176
  • Carbs 40g
  • Protein 4g
  • Fat 0.3g
  • Saturates 0.1g
  • Sugars 3g

For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!

These slimming friendly Creamy Mashed Potatoes are really comforting and perfect if you’re counting calories or following a plan like Weight Watchers.

There’s no added dairy in our Creamy Mashed Potatoes, instead we’ve achieved the creamy texture with a special potato masher – no, really!

Of course, there’s nothing stopping you from adding cheese to these Creamy Mashed Potatoes, but you’ll just need to make sure that you account for the extra calories and Points.

This recipe works really well served with a wide variety of dishes, but we especially love it served with a hearty stew or even as part of a roast dinner!


Homemade Mashed Potatoes From Scratch

There are lots of different techniques to make mashed potatoes including using a potato ricer or a potato masher. And I have tried them all. But in the end, I go back to the same way my mom and my grandma always made them, and that’s by using a good old handheld blender mixer (I have this one).

The only ingredients you need for basic mashed potatoes are:

  • Yukon gold potatoes
  • Butter
  • Half and half, cream, or whole milk
  • Kosher salt and freshly ground pepper
  • Chives, parsley, or chopped green onion if you like a fleck of green

Variations: mix up the flavors!

  • Add a tablespoon or two of prepared horseradish.
  • Skip the parsnips and make this celery root mash instead.
  • Add fresh thyme or rosemary
  • Add a few teaspoons of Dijon mustard.
  • Make a sweet version with parsnip, honey, and pear (think applesauce).
  • Add some tang by swapping the butter for sour cream.
  • Make this mash uber decadent by using heavy cream instead of milk.
  • Increase the liquid by at least a half of a cup and purée in a blender to create a thinner sauce-like parsnip purée.
  • Add in mashed roasted garlic for savoriness

Tag @ZESTFULKITCHEN ON INSTAGRAM or tag #zestfulkitchen on social media if you make a recipe!

If you make this parsnip mash, leave a comment and rating below! To pin this recipe and save it for later, click the button on any of the photos, or the red button on the bar below the recipe. Happy cooking!

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Best celeriac recipes

Have a veg-boxful of knobbly celeriac and no idea what to do with it? Try one of our inventive recipes, from creamy soup with crispy chorizo for desk lunches to celeriac steaks with salsa verde for a posh veggie dinner

Published: January 28, 2019 at 10:16 am

Looking for celeriac recipes? Want the best celeriac soup? Try our ideas here and get cooking with celeriac at home.

When is celeriac in season?

UK celeriac season starts in July and ends in March. Celeriac is at its best between October and February.

Ingredients

Celeriac soup with chorizo oil

Want a warming soup recipe? Make this low calorie creamy celeriac soup topped with crispy chorizo and rosemary for a hearty weekend fix, plus it's ready in under an hour, too. We've got plenty more soup recipes here.

Salt-baked celeriac with sourdough stuffing

Richard Makin's clever hidden-celeriac bake is so delicate, you can spoon it right out of the crust. The centre is filled with a flavoursome hazelnut and shiitake sourdough stuffing.

Roast celeriac steak

Slow-roasted celeriac has a wonderful ‘meaty’ bite and a unique mellow flavour. Spicy Korean gochujang lifts this umami-packed celeriac steak to the next level.

Celeriac remoulade

Celeriac remoulade is quick and easy to make and perfect as a side dish or to serve as part of a salad for a healthy light lunch or a weekend feast.

Celeriac and potato rösti with poached eggs

Check out our low calorie rösti recipe with celeriac and perfectly poached eggs. Make this easy celeriac recipe for a simple midweek meal. Plus, it's ready in 35 minutes too.

Celeriac purée

Make our quick and easy celeriac purée. This creamy purée makes the perfect accompaniment to a charred steak. Thin down any left-over purée with a little vegetable or chicken stock to make a wonderful soup.

Celeriac and apple remoulade

A fruity twist on a classic, this celeriac special is a great match for smoked fish. You'll need plenty of black pepper and chopped dill.

Celeriac mash

Turn up the volume of your usual mash by adding celeriac along with potato. A luscious alternative to the usual mashed potato. Serve our easy celeriac mash with your Sunday roast or make it for a simple alternative to the classic sausage and mash.

Mackerel, celeriac and lemon

Want an impressive starter recipe for your next dinner party? Try out this simple mackerel dish with warm lemony celeriac. This recipe comes from chef Johnnie Crowe of Nest in Hackney, London.

Celeriac steak with salsa verde

Looking for a wholesome veggie meal? Try our simple celeriac steak recipe with beans, kale and a vibrant salsa verde. Make our vegetarian steak recipe for an easy low calorie meal for three.

Potato and celeriac gratin

Jazz up your potato gratin recipe with celeriac. Gratin is one of our favourites, and celeriac gives this recipe an edge. Finely sliced celeriac and potatoes smothered in herb and garlic cream is the ultimate comfort food to make on a wintery weekend.

Quail, confit garlic and celeriac risotto

Surprise friends and family at your next dinner party with our easy but impressive recipe for quail, confit garlic and celeriac risotto from Oldroyd's. Discover our best risotto recipes here.

Parkin cake with celeriac ice cream and caramelised pears

Take your parkin cake to the next level with indulgent celeriac ice cream and moreish caramelised pears. This recipe sounds unusual but really works. Check out more of our best cakes and bakes here.

Celeriac and apple purée

Change up your celeriac purée and add Bramley apples. For a luxurious finish pass the purée through a fine sieve before serving. This is an ideal accompaniment to a pork roast.

Smoked mackerel with celeriac and rocket salad

Create this stylish, great-value meal in no time at all. With a simple, peppery celeriac salad, this smoked mackerel is the perfect healthy supper. More fish recipes here.

Baked mushroom and celeriac torte

Entertain your veggie guests this weekend with our impressive-looking wild mushroom and celeriac torte, it's seasoned with garlic and thyme for extra flavour.

Celeriac and cheddar soup with thyme croutons

This warming celeriac and cheddar soup is a meal in a bowl. Served with crunchy thyme croutons, it makes the perfect lunch or lighter dinner. It's under 300 calories, too, making it perfect for a midweek meal.

Chipotle-spiced braised ox cheek sloppy joe with celeriac slaw

Want a guaranteed crowd-pleaser recipe? Make our sloppy joe with spiced venison. This recipe from Dan Doherty of Duck and Waffle is served with an easy celeriac slaw.


Celeriac Mash

Celery root, or celeriac, is very underrated vegetable. It is mainly used as a seasoning in many dishes, but rarely on its own. Italians always start making their sauces and ragus with “soffritto”: a combination of sauteed onion, carrot and celeriac. Similar is French mirepoix.

Celeriac Mash is a wonderful side dish, creamy and fragrant, that can be served with any kind of meat or vegetarian burgers or patties. It can be a good substitute for mashed potatoes or cauliflower to bring some variety to everyday cooking, as well as many health benefits.

Mashed Cauliflower


Ingredients

    2 medium sweet potatoes, peeled and cubed (about 10 ounces)
    3 small celery roots (celeriac), peeled and cubed (about 6 ounces)
    1 clove garlic, peeled
    1 tablespoon unsalted butter
    1 tablespoon Greek yogurt
    2 tablespoon chives, chopped

Celery root is also known as celeriac. To some, it is not the prettiest looking taproot. It can have small finger like tubes twisting and turning around itself. Deep peeling with a paring knife is required due to the knobby surface. It's lovely raw or cooked and perfect for an end of meal breath refresher. Peeled celery root will turn brown quickly so always have a lemon on hand to squeeze onto the flesh or cook immediately after cutting.


Root Vegetables For This Recipe

Rutabaga

Rutabaga is often confused with turnips, and can be used interchangeably in most recipes. It does have a slightly sweeter taste though, and it is a little less watery for mashing. Look for a small one for this recipe, as you&rsquoll only need two cups.

Parsnips

If you&rsquore not familiar with parsnips, they look sort of like white carrots with a narrow pointy tip. They are incredibly sweet and taste like candy when they are roasted. Parsnips vary in size quite a bit, so look for two large or three small ones.

Sweet Potato

I used white sweet potato for this recipe for a couple reasons. One, so that the final root vegetable puree would be a nice light blond color like that of mashed potatoes. Two, because white sweet potatoes are dryer than those that are orange, which is better for the texture of the vegetable mash.

Celery Root

Celery Root is also known as celeriac and is related to celery. It has a rough craggy brown exterior and the inside is mottled white. It tastes like celery and has a texture similar to parsnips.

Note: I did also test this recipe using two large carrots instead of the celery root. We preferred the taste and color of the celery root better but if you can&rsquot find celery root, carrots do pose another option.


Kitcheninspirations

Cauliflower Celeriac “Mashed Potatoes”
Serves 4-6 vegetable side portions

"Mashed Potatoes" Celeriac Cauliflower

Ingredients:

  • 1 head cauliflower (about 4 cups)
  • 1 head celeriac (about 1 ½-2 cups)
  • 1 head garlic
  • 4-5 shallots
  • Low Sodium Chicken stock (or vegetable stock)
  • Salt and pepper to taste
  1. Pre-heat oven to 375°F.
  2. Cut cauliflower into individual florets, each about the same size, wash and dry off.
  3. Peel celeriac and cut into equal 1” x 1” inch cubes.
  4. Remove outer layer of skin off the garlic head, so that only the individual outer skin remains.
  5. Clean shallots and leave whole.
  6. Steam cauliflower so that it is ‘mushy’ – more than just andante. Remove from heat (do not place them into an ice bath – it will make the cauliflower too watery).
  7. In a reasonable-sized roasting pan, place the celeriac cubes and the shallots. Spray with non-stick spray and toss with a small amount of sea salt.
  8. Place the garlic into a small ramekin (big enough to just hold the garlic). Add about 2-3 tablespoons of Low Sodium Chicken Stock (or vegetable stock), cover with foil wrap. Put the ramekin in the corner of the roasting pan.
  9. Place roasting pan in the hot oven, and roast the vegetables until they are soft, being careful not to brown the edges too much (this would ruin the ‘mashed potato’ look).
  10. When the celeriac is soft enough for a fork to easily pierce, pour about ¼ cup of Low Sodium Chicken stock into the roasting pan. Allow it to evaporate (this step will soften the celeriac for blending).
  11. The celeriac and shallots will be done a bit sooner than the garlic, remove from pan and continue to poach the garlic.
  12. Place the celeriac and the shallots into a large bowl, add the cauliflower 2-4 florets at a time and purée with an immersion blender. The cauliflower will add enough moisture to the mash, but if you find it dry, add a little LS chicken stock (very little). The trick to this dish is to not make soup, but a creamy mash.
  13. When you have puréed the celeriac, shallots and cauliflower, add the poached garlic cloves (all of them) and drizzle the LS chicken stock remaining in the ramekin into the mix. Purée until you have a creamy paste. Using a soup ladle, push this mash through a fine sieve (this is important so that the mash is creamy and not chunky or woody).

Tips:
I find using my immersion blender the perfect tool, as it really purées to a fine ‘mash”.
Use the liquid sparingly. I have made this several times and this is by far the best ‘mashed potato’ texture and consistency.


Reviews

YUM! The country texture along with the mix of the horseradish and celery root created a really nice bright textured earthy flavor. I'm not a huge fan of mashed potatoes, mostly because i find them bland, but these are interesting without being overpowering. I used a variety of potatoes, as recommended, and i think that helped with the rich flavor.

I will agree with the reviewers that said there was some lumpiness, but I didn't mind. I kind of like a little lump to my mashed potatoes. I brought this to Christmas, and at first people seemed a little skeptical, but then really liked it. Once you have mashed potatoes with these flavors, other ones seem rather bland. Both the celery root and horseradish flavors were mild and were not overwhelming. I found horseradish root to be hard to find near me, and think the prepared jarred stuff might be too much. but once I found it, I thought it was worth it. If I made this again, and no H root was available, I'll just skip it. Because even the celery root alone would have been great.

Oh, how I love celery root in mashed potatoes. I had to use horseradish cream as I forgot to look for fresh root at the store. Worked just fine, but I'm sure the fresh grated horseradish is really, really good. The celery root and potato mash that calls for mascarpone (this site) is a little more luxe than this recipe I think, but they are both well worth making.

I honestly don't think I'll be able to make straight mashed potatoes again-the celery root adds a minerally freshness that is fabulous. However Iɽ love for someone to recommend an efficient way to chop the celery root, I just about sprained my wrist.

Really delicious! Our grocery store was out of horseradish so we used horseradishe cream that we already had. We made half the recipe (for 2 people) and have enough for 2 more meals.

These were delicious! I followed the recipe exactly, except that I did not use a mix of potato varieties, as suggested, only Yukon Golds. Come mashing time, I did not have the previous reviewer's problem of uneven texture - everything came together beautifully. They were quite creamy, I didn't need to use any reserved cooking liquid. We served them with a roasted beef tenderloin for Christmas dinner. The horseradish and sour cream really complemented the meat. We will definitely make these again!

Once again I learned that boiling together and then mashing different root vegetables is a mistake the various textures don't mash alike, and the result is lumpiness. If I ever want to do that again, the different vegetables must be boiled, and mashed, separately, then blended together. But this receipe wouldn't be worth that the potato / celery root mixture did not taste so wonderful.

These were amazing. Don't let the amount of horseradish scare you off, boiling it along with the potatoes and celery root really mellows the flavor. You could taste the undercurrent of the celery root, horseradish and mustard in ever bite but they never overpowered the potatoes. I made them exactly as directed and they were a big hit at a dinner party where the main course was a Prime Rib Roast.


Watch the video: Celeriac u0026 Potato Mash recipe (June 2022).