Celeriac Potato and Roasted Garlic Mash
Transform your classic mashed potatoes into a luxurious side dish with this Celeriac Potato and Roasted Garlic Mash. This recipe combines the earthy sweetness of roasted garlic with the delicate, nutty flavor of celeriac (celery root), creating a creamy blend that’s both comforting and sophisticated. Boiled potatoes and celeriac are mashed together with unsalted butter, rich heavy cream, and a touch of salt and black pepper, while the roasted garlic adds a mellow, caramelized depth of flavor. For a lighter option, you can substitute milk for the heavy cream. Perfectly seasoned and finished with a sprinkle of fresh parsley, this velvety mash pairs beautifully with roasted meats, poultry, or plant-based mains. Ready in just an hour, this easy yet gourmet recipe is the ultimate upgrade to your dinner table.
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Recipe Information
Ingredients
- 1 medium (about 450g) Celeriac (celery root)
- 500 g Potatoes
- 1 whole bulb Garlic
- 1 tbsp Olive oil
- 50 g Unsalted butter
- 120 ml Heavy cream (or milk for a lighter option)
- 1 tsp (or to taste) Salt
- 0.5 tsp (or to taste) Black pepper
- 1 tbsp, chopped Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 200°C (390°F).
Slice off the top of the garlic bulb to expose the cloves. Drizzle with olive oil, wrap in foil, and roast in the oven for 30-35 minutes or until the garlic is soft and golden.
While the garlic roasts, peel and dice the celeriac and potatoes into roughly equal-sized chunks for even cooking.
Place the celeriac and potatoes into a large pot of salted water. Bring to a boil over medium-high heat and cook for 15-20 minutes or until both are fork-tender.
Drain the cooked celeriac and potatoes and return them to the pot. Allow them to sit for 1-2 minutes on low heat to remove excess moisture.
Squeeze the roasted garlic cloves out of their skins and add them to the pot with the celeriac and potatoes.
Add the butter, heavy cream (or milk), salt, and pepper to the pot. Mash the mixture with a potato masher or use an immersion blender for a smoother texture.
Taste and adjust seasoning as needed.
Transfer the mash to a serving bowl and garnish with fresh parsley, if desired.
Serve warm as a side dish to roasted meats or vegetables.
Nutrition Facts
Calories |
1685 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.4 g | 131% | |
| Saturated Fat | 55.9 g | 280% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 247 mg | 82% | |
| Sodium | 2923 mg | 127% | |
| Total Carbohydrate | 175.1 g | 64% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 17.2 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 519 mg | 40% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 4434 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
