Celeriac and Potato Mash. A warm mash of peeled celeriac and Yukon Gold potatoes with butter and milk. The formula and timing below are working estimates for a future kitchen trial, not a claim that a batch has been made.
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A root-vegetable variation
Equal starting weights of celeriac and Yukon Gold potato give this mash its earthy, mild celery-root note with familiar potato body. Warm butter and milk finish it.
Celeriac has a thick knobbly peel, so edible yield after trimming can vary. The six-side-portion amount needs a trial.
Cut roots the same size
Peel celeriac generously to remove tough outer skin; cut it and the potato into one-inch cubes so both become tender together.
Starting in cold water helps the dense pieces cook evenly. Keep a gentle simmer rather than breaking potatoes apart in a fierce boil.
Ingredients for 6 side portions
| Ingredient | Amount | Use |
|---|---|---|
| Celeriac, peeled and cubed | 1 1/2 pounds | Remove knobbly skin; one-inch cubes. |
| Yukon Gold potatoes, peeled and cubed | 1 1/2 pounds | One-inch cubes. |
| Unsalted butter | 4 tablespoons | Mash. |
| Whole milk | 1/2 cup | Warm before adding. |
| Fine salt | 1 teaspoon | Start with measured amount. |
| Ground black pepper | 1/4 teaspoon | Finish. |
Step-by-step method
- Peel 1 1/2 lb celeriac thoroughly and cube to one inch. Peel and cube 1 1/2 lb Yukon Gold potatoes to similar size. Put in a large pot and cover with cold water.
- Bring to a simmer and cook approximately 20–25 minutes until both roots are easily pierced. Drain well and let steam escape in the warm pot briefly.
- Warm 1/2 cup whole milk with 4 tbsp butter. Mash the cooked roots, then add warm dairy, 1 tsp salt and 1/4 tsp pepper. Avoid whipping to a gummy texture.
- Serve six provisional side portions. Test celeriac peel loss, potato balance, liquid absorption and final texture.
Drain and steam off moisture
Once a knife enters both roots easily, drain thoroughly and let steam escape briefly in the warm pot. Water left between pieces makes a thin mash.
Celeriac may retain different water than potato. Record actual texture before changing the measured milk.
Mash without overworking
Warm milk with butter and fold it through hand-mashed roots. A food processor can turn potato gluey; the proposed texture is soft with some rustic body.
Start with the measured salt and pepper, taste, then document any change in a tested revision.
Serve and store
Serve warm beside a holiday main as six side portions. Celeriac may be a relevant allergen for some diners, so identify it clearly.
Refrigerate leftovers promptly. A reheated texture and exact quality window are not established.
Mash questions
Is celeriac the same as celery stalks?
No. Use the peeled bulbous celery root.
Can I blend it smooth?
Processing potato can make it gummy; the base uses a hand masher.
Are weights before peeling?
The card lists peeled, cubed weights for both roots.
Further reading and related Chefly recipes: Good Food celeriac champ. These are relevant references and other dishes, not evidence that this proposed formula was tested.
Recipe-card handoff — preview, not a native plugin card
Celeriac and Potato Mash. Category: Side Dishes. 6 side portions. Prep approximately 20 minutes; cooking approximately 25 minutes; additional cooling/chilling approximately 5 minutes; total approximately 50 minutes excluding preheat. Not kitchen-tested; nutrition not calculated.
Ingredients: 1 1/2 pounds Celeriac, peeled and cubed; 1 1/2 pounds Yukon Gold potatoes, peeled and cubed; 4 tablespoons Unsalted butter; 1/2 cup Whole milk; 1 teaspoon Fine salt; 1/4 teaspoon Ground black pepper.
Instructions: Peel 1 1/2 lb celeriac thoroughly and cube to one inch. Peel and cube 1 1/2 lb Yukon Gold potatoes to similar size. Put in a large pot and cover with cold water. Bring to a simmer and cook approximately 20–25 minutes until both roots are easily pierced. Drain well and let steam escape in the warm pot briefly. Warm 1/2 cup whole milk with 4 tbsp butter. Mash the cooked roots, then add warm dairy, 1 tsp salt and 1/4 tsp pepper. Avoid whipping to a gummy texture. Serve six provisional side portions. Test celeriac peel loss, potato balance, liquid absorption and final texture.
Allergens: Milk; Celeriac/celery allergy consideration. Review packaged ingredients and cross-contact before serving.
Print
Celeriac and Potato Mash
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
Six side portions of celeriac and potato mash.
Ingredients
- 1 1/2 pounds Celeriac, peeled and cubed
- 1 1/2 pounds Yukon Gold potatoes, peeled and cubed
- 4 tablespoons Unsalted butter
- 1/2 cup Whole milk
- 1 teaspoon Fine salt
- 1/4 teaspoon Ground black pepper
Instructions
- Peel 1 1/2 lb celeriac thoroughly and cube to one inch. Peel and cube 1 1/2 lb Yukon Gold potatoes to similar size. Put in a large pot and cover with cold water.
- Bring to a simmer and cook approximately 20–25 minutes until both roots are easily pierced. Drain well and let steam escape in the warm pot briefly.
- Warm 1/2 cup whole milk with 4 tbsp butter. Mash the cooked roots, then add warm dairy, 1 tsp salt and 1/4 tsp pepper. Avoid whipping to a gummy texture.
- Serve six provisional side portions. Test celeriac peel loss, potato balance, liquid absorption and final texture.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 5 minutes, included in the total.
Untested estimate: 20–25-minute simmer for even one-inch cubes, then about five minutes to drain and mash.
- Prep Time: 20 minutes
- Chilling, resting or cooling: 5 minutes
- Cook Time: 25 minutes
- Category: Side Dishes
Nutrition
- Serving Size: One sixth of the mash