If you're looking to elevate your side dishes beyond the usual suspects, this Celeriac Mash might just surprise you. With its silky, creamy texture and subtle nutty sweetness, it's a luxurious twist on classic mashed potatoes - lighter, more aromatic, and deeply satisfying. Perfect for a holiday table, weeknight meal, or even a spring celebration, it's a versatile side that feels both comforting and elegant. Bon appétit!
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Low-Carb Alternative To Mashed Potatoes
Celeriac - also known as celery root or knob celery - is a humble root vegetable that doesn't look particularly glamorous, but once peeled and cooked, it transforms into something quite special.
Naturally lower in carbs and calories than potatoes, celeriac mash is a brilliant choice for anyone following a low-carb diet or simply wanting to lighten up their plate without sacrificing flavour.
Its earthy taste and hint of celery make it a wonderful pairing for rich mains like pork chops, red meat, or roasted chicken (or even our French Onion Chicken Breasts). Unlike mashed potatoes, it never feels heavy - just smooth, buttery, and full of character.
Find a full list of ingredients, detailed instructions and nutritional information in the recipe card at the bottom of the post.
Recipe Tips For Best Results
To get that velvety-smooth creamy celeriac mash, a few top tips make all the difference:
- Infuse, don't boil. Warm your milk, double cream (or heavy cream), garlic cloves, and rosemary gently over medium heat. Let the flavours mingle without letting the mixture boil - this keeps the dairy smooth and fragrant.
- Prevent a watery mash. After you drain the celeriac, return it to the warm pan for a minute or two. This helps excess moisture evaporate, so your mash turns out rich, not runny.
- Mash while hot. Whether you're using a potato masher, food processor, or stick blender, mash the celeriac while it's still hot for the creamiest results.
- Add milk gradually. Stir in the warm infused milk mixture a little at a time - this way, you can control the consistency and avoid over-thinning.
- Season thoughtfully. Celeriac loves salt, black pepper, and a touch of Dijon mustard or lemon juice to lift its natural sweetness.
Flavour Variations
This side dish is wonderfully adaptable - here are a few easy ways to make it your own:
- Garlic & Thyme: Add extra roasted garlic cloves (or confit garlic) and a few sprigs of fresh herbs for depth and warmth.
- Cheesy Celeriac Mash: Stir in a handful of grated Parmesan or mature Cheddar for a richer, more indulgent version.
- Truffle Twist: A drizzle of truffle oil before serving gives it that next-level restaurant touch.
- Celeriac & Sweet Potatoes: Blend half celeriac with sweet potatoes for a pretty golden hue and natural sweetness.
- Add White Miso or Smoked Miso: Adds depth and subtle savouriness.
- Make It Tangier: Instead of double cream, add sour cream or creme fraiche.
And if you love celeriac, you simply must try our creamy Celeriac Soup With Sage ad Hazelnuts!
Storage and Reheating
Leftovers keep beautifully, making this an extra special make-ahead option for busy cooks.
- To store: Transfer cooled mash into an airtight container and refrigerate for up to 3 days.
- To reheat: Warm gently in a small saucepan over medium-low heat, stirring often and adding a splash of milk or cream to loosen the texture.
Serving Suggestions
This delicious mash is endlessly versatile. Serve it as the perfect side to roast meats - it pairs beautifully with pork chops, lamb, or even crispy air fryer chicken thighs. It also works as a modern alternative to mashed potatoes alongside root vegetables like carrots and parsnips for a comforting winter spread.
And if you're feeling creative, use leftovers as a topping for shepherd's pie or to swirl into taco recipes for a truly unexpected twist.
More Side Dish Recipes
If you love this recipe, you might also enjoy more root vegetable sides and comfort foods that deserve a spot on your holiday table - from buttery mashed potatoes to crisp roasted veg.
Creamy Celeriac Mash
Equipment
- Blender, Food Processor or Masher
Ingredients
- 500 g (1.1 lb) celeriac (400g (0.88 oz) prepped weight) peeled and cut into 2-3 cm cubes
- ½ teaspoon salt or to taste
- 150 ml (⅔ cups) whole milk
- 75 ml (⅓ cups) double cream
- 1 small garlic clove lightly crushed
- 1 small sprig fresh rosemary
- 30 g (2 tablespoon) unsalted butter
- 1 teaspoon Dijon mustard
Instructions
- Peel the celeriac thickly (the skin is tough) and cut into even cubes, about 2-3 cm.
- Place the celeriac cubes in a saucepan, cover with cold water, and add a pinch of salt. Bring to a boil, then reduce to a gentle simmer for 20-25 minutes, until very tender when pierced with a knife.
- While the celeriac cooks, gently heat the milk, double cream, garlic, and rosemary in a small pan until just steaming. Do not let it boil. Remove from the heat and let it infuse while the celeriac finishes cooking.
- Once the celeriac is tender, drain well and return it to the warm pan. Let it sit for a minute or two to steam off excess moisture - this prevents a watery mash.
- Mash the celeriac until smooth (or use a hand blender for a purée).
- Strain the infused milk mixture to remove the garlic and rosemary, then gradually stir it into the mash along with the butter and Dijon mustard. Adjust the texture with more milk if needed - it should be silky and spoonable. Taste and season with salt and black pepper.
- Garnish with fresh herbs and/or toasted breadcrumbs.
Nutrition
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