Meet your new favorite side dish! This Creamy Celeriac Mash is buttery, garlicky, and irresistibly smooth. It’s everything you love about mashed potatoes, just lighter, lower in carbs, and more elegant. It comes together in less than 40 minutes and reheats beautifully, which makes it perfect for holidays, dinner parties, or cozy weeknight meals.

Creamy mashed potatoes with butter and herbs swerved in a green bowl.

Less Carb, More Flavor

If you’re looking for a lower-carb, slightly more sophisticated alternative to mashed potatoes, this creamy celeriac mash is a must-try. With its mild, nutty flavor, celery root blends beautifully with butter, cream, garlic, and herbs for a silky, luxurious side that’s light yet deeply satisfying. Elegant enough for the holidays but simple enough for weeknights, it pairs perfectly with roasted meats, poultry, seafood, or even hearty vegetables.

Don’t be intimidated by celeriac’s rough, knobby exterior, the gnarly-looking vegetable peels easily with a knife and cooks just like potatoes. Once boiled and blended, it transforms into the smoothest, creamiest purée. Best of all, unlike mashed potatoes, this mash can be made ahead and reheats beautifully without turning gummy.

The beauty of this easy and comforting side dish is that it looks and tastes incredibly special, but comes together in under 40 minutes with minimal effort.

For this recipe I use my trusty food processor to blend everything until it’s smooth! Unlike potatoes, celeriac does not turn gummy when blended which makes it super easy and fast to make. If you don’t have a food processor, you can use a blender or an immersion blender.

Ingredient Notes And Substitutions

Recipe ingredients for celery root mash prepared in bowls.

Butter: I tried to keep the butter to just 2 tablespoons… but honestly, 4 tablespoons is so much better. It gives the mash that rich, restaurant-style flavor we all love. Keep in mind, the recipe serves 6 to 8 people, so it’s not that outrageous! If you need a dairy-free version, olive oil works beautifully. Or, use half vegan butter and half olive oil.
Garlic Cloves: Cooking the garlic softens its bite and brings out a subtle sweetness that adds depth to the mash without overpowering it.
Celeriac (aka Celery Root): The star of the show. Beneath the rough skin is a crisp, pale interior with a mild, nutty flavor that turns buttery and smooth when cooked.
Potato: Adding one Yukon Gold potato gives the mash a creamier texture and more body. If you’re avoiding potatoes, feel free to omit it, the mash will still be delicious.
A Note on Salt: I use Diamond Crystal Kosher Salt in all my cooking. If you’re using another brand or fine sea salt, start with less and adjust to taste because these other salts can be much saltier by volume.
Fresh Herbs: I like to steep the cream with a few fresh herbs for subtle flavor. A few sage leaves and a sprig of thyme work beautifully, but rosemary is also delicious — just use it sparingly so it doesn’t overpower the delicate flavor of the celeriac.
Cream: I’ve tested this mash with heavy cream, whole milk, and even sour cream. Heavy cream gives the best, most luxurious texture. And since we’re only using ¼ cup, it’s a small indulgence that goes a long way.

Visual Step-by-Step Guide: Celeriac Mash

Cook the celeriac. Peel the celeriac, chop into 2-inch pieces, and boil until tender.
Meanwhile, melt the butter in a small saucepan. Add the garlic and cook for 1 minute. Pour in the cream and add the fresh herbs. Simmer over low heat for 1 minute, cover, remove from heat and set aside to steep while the celeriac cooks.
Drain the celeriac well, then return it to the warm pot for a few minutes to let any excess moisture evaporate. Transfer to a food processor and blend for about 30 seconds, until mostly smooth. Discard the herbs from the cream, then pour the infused cream (with the garlic pieces) over the celeriac. Process again until completely smooth and silky.
Taste and adjust seasoning, with salt, pepper, or a little more cream and butter, if you wish.

Cubed celeriac and potato in large pot with water ready to be boiled.

Melted butter and garlic in small saucepan.

Pouring cream into butter and garlic mixture in saucepan.

Cooked celeriac cubes in food processor.

Celeriac mash in green bowl topped with butter with a serving spoon and pinch bowls of salt and pepper on the side.

Helpful Tips From Recipe Testing

Scrub well before peeling: Celeriac often traps dirt in its crevices.
Prevent browning: Don’t peel too far ahead, or store chopped pieces in cold water with a splash of lemon juice.
Dry it out: After boiling, let the celeriac steam dry in the warm pot for a richer mash.
Don’t overblend: A food processor creates a silky texture—just don’t overdo it, or it may thin out.
Keep it warm: To make ahead, transfer the mash to a baking dish, cover, and keep warm in a low oven.

Serving Suggestions

Celeriac Mash is a wonderfully versatile side dish that pairs with just about anything you’d normally serve with mashed potatoes. Here are a few of my favorite ways to enjoy it:

With roasted or braised meats: It’s especially good alongside roast chicken or saucy, braised dishes such as beef short ribs, or this Italian Pot Roast.
With fish: Try it under seared salmon, baked cod, or any white fish. Its light, slightly nutty flavor makes a great alternative to rice or potatoes.
For holiday dinners: This mash makes an elegant side for Thanksgiving or Christmas. We love it with turkey, ham, lamb chops, or a holiday roast.
With vegetarian mains: Serve it with sautéed mushrooms, a lentil bolognese or roasted vegetables for a hearty vegetarian plate.

Closeup of creamy mashed potatoes with butter and herbs served in a green bowl and topped with melted butter.

Storage Tips

Make ahead: Celery root puree can be made 2 days in advance, then stored, tightly covered in the refrigerator. To reheat, place it in a medium saucepan over medium heat and add a bit more butter and milk to soften back into a smooth puree. Heat the mash, stirring often, until warmed through.

To store leftovers: Allow to cool completely, then store in an airtight container in the refrigerator for up to 4 days. Reheat using same method as above.

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