Creamy Celeriac Mash
sandravalvassori.com
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.
Servings: 6
Ingredients
- 3 medium celery roots aka celeriac, peeled and cubed into 2-inch pieces, about 2 pounds
- 1 large Yukon Gold potato, peeled and cut into 1 1/2-inch pieces (or a little smaller than the celery root)
- kosher salt
- 4 tablespoons butter, divided
- 2 garlic cloves, peeled and roughly chopped
- 1/3 cup heavy cream
- 1 fresh thyme sprig (or small rosemary sprig)
- 1 fresh sage sprig
- 1 bay leaf
- freshly ground black pepper
Instructions
- Place celeriac and potatoes in a large pot. Cover with water and add a big pinch of salt. Bring the water to a boil, then reduce to medium and continue cooking until everything is fork tender, about 20 minutes. Carefully strain the vegetables, then let sit in the warm pot for a few minutes to let any excess moisture evaporate.
- While the celeriac cooks, melt 2 tablespoons of butter in a small saucepan over medium-low heat. Add the garlic and cook for 1 minute. Pour in the cream and add the fresh herbs. Bring to a gentle boil then immediately remove from heat. Cover the pan and let the cream absorb the flavors for about 15 minutes. Fish out and discard the herbs but leave the garlic.
- Transfer the warm celeriac to a food processor and season with 1 teaspoon salt and 1/4 teaspoon pepper. Add the remaining 2 tablespoons of butter and blend for about 30 seconds, until mostly smooth. Drizzle in the infused cream (with the garlic pieces) and process again until completely smooth and silky. Taste and adjust seasoning, with salt, pepper, or a little more cream and butter, if you wish.
Notes
- 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.