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- Root vegetables
- Potato side dishes
- Mashed potato
This mash can be served with meat, fish, scallops...it's delicious!
9 people made this
- 250g potatoes
- 400g celeriac
- 250ml single cream
- Salt and pepper to taste
MethodPrep:10min ›Cook:30min ›Ready in:40min
- Bring salted water in a large saucepan or pot to the boil.
- Peel and dice the potatoes and celeriac.
- Add the potatoes and celeriac to the boiling water and cook for about 30 minutes or until tender.
- Drain well, mash, then stir in the cream.
- 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
- 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
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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.
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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
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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.
- 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 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.
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.
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 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.
Cauliflower Celeriac “Mashed Potatoes”
Serves 4-6 vegetable side portions
"Mashed Potatoes" Celeriac Cauliflower
- 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
- Pre-heat oven to 375°F.
- Cut cauliflower into individual florets, each about the same size, wash and dry off.
- Peel celeriac and cut into equal 1” x 1” inch cubes.
- Remove outer layer of skin off the garlic head, so that only the individual outer skin remains.
- Clean shallots and leave whole.
- 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).
- 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.
- 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.
- 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).
- 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).
- The celeriac and shallots will be done a bit sooner than the garlic, remove from pan and continue to poach the garlic.
- 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.
- 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).
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.
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.