Celeriac & Potato Mash

This creamy celeriac and potato mash has a subtle nutty sweetness that lifts it above your standard mash, while still being just as comforting and versatile. It’s the perfect side for roast dinners, sausages, or anything that needs a buttery, fluffy hug on the plate.

Serves: 4
Time: 30–35 minutes

Ingredients

• 500g potatoes (floury ones like Agria or Ilam Hardy are ideal), peeled and chopped
• 500g celeriac, peeled and chopped
• 2 garlic cloves, peeled
• 50g butter (or olive oil for dairy-free)
• ¼ cup milk or cream (or plant-based milk)
• Salt & pepper, to taste
• Optional: chopped parsley or chives, to serve

Method

1. Boil the veg:
   Pop the potatoes, celeriac, and garlic cloves into a large saucepan. Cover with cold, salted water and bring to the boil. Simmer for around 15–20 minutes, or until everything is nice and soft when pierced with a fork.
2. Drain & steam dry:
   Drain the veg well and return it to the hot pot (off the heat) for a minute or two to let the steam escape – this helps stop the mash from being watery.
3. Mash it up:
   Add the butter and mash everything together until smooth. Gradually add the milk or cream until it reaches your desired consistency. Season generously with salt and pepper.
4. Serve:
   Spoon into a warm bowl, top with a knob of butter or a drizzle of olive oil, and sprinkle with herbs if you’re feeling fancy.