This easy Mary Berry Celeriac and Potato Mash is a creamy, comforting side dish that’s perfect for any meal. With just a few simple ingredients like potatoes, celeriac, and crème fraîche, it’s quick to prepare and can be made ahead. A delicious twist on traditional mash, it’s sure to impress at any dinner!

This Celeriac and Potato Mash Recipe Is From Absolute Favourites Cookbook by Mary Berry

Ingredients Needed

1kg floury potatoes (such as King Edward), peeled and cut into cubes
A knob of butter
2 large celeriac, peeled and cut into cubes
200ml full-fat crème fraîche
Salt and freshly ground black pepper

How To Make Celeriac and Potato Mash

Cook the Potatoes: Place the peeled and cubed potatoes in a large saucepan, cover with cold water, add salt, and bring to the boil. Simmer for about 15 minutes or until tender. Drain, mash or pass through a potato ricer, then stir in the butter and season with salt and pepper.
Cook the Celeriac: While the potatoes are boiling, place the peeled and cubed celeriac in another saucepan, cover with cold, salted water, and bring to the boil. Simmer for about 15 minutes or until tender. Drain and purée using a hand blender or food processor, then stir in the crème fraîche.
Combine: Add the puréed celeriac to the mashed potatoes, check the seasoning, and mix well until combined.

Recipe Tips

Use Floury Potatoes: For the creamiest mash, choose floury potatoes like King Edward or Maris Piper. They break down easily and create a smooth texture.
Don’t Overcook the Celeriac: Make sure to cook the celeriac until tender but not mushy. Overcooking can make it watery and affect the texture.
Mash While Hot: Mash the potatoes and celeriac while they are still hot for a smoother consistency. Cold vegetables can become lumpy when mashed.
Adjust the Creaminess: If you prefer a richer mash, add more crème fraîche or butter until you reach your desired consistency.
Season Well: Taste and adjust the seasoning as you go. A little extra salt and pepper can make a huge difference in bringing out the flavours.

How To Store & Reheat Leftovers

Refrigerate: Store leftovers celeriac and potato mash in an airtight container in the fridge for up to 2 days.
Freeze: Freeze leftovers celeriac and potato mash in a container or bag for up to 1 month. Thaw overnight in the fridge and reheat when ready.
Reheating: Reheat leftovers celeriac and potato mashover low heat, for 3 minutes stirring occasionally. Add a splash of milk or butter to restore creaminess. Alternatively, reheat in the microwave for 2 minutes, stirring halfway through to ensure even warming.

Nutrition Facts

Calories: 117 kcal
Total Fat: 6g
Saturated Fat: 3g
Cholesterol: 17mg
Sodium: 93mg
Potassium: 430mg
Total Carbohydrate: 16g
Dietary Fiber: 2g
Sugars: 2g
Protein: 2g
Calcium: 40mg
Iron: 1mg

Try More Mary Berry Recipes:

Mary Berry Celeriac and Potato Mash

Course: Side DishesCuisine: BritishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

117

kcal

Ingredients

1kg floury potatoes (such as King Edward), peeled and cut into cubes
A knob of butter
2 large celeriac, peeled and cut into cubes
200ml full-fat crème fraîche
Salt and freshly ground black pepper

Directions

Cook the Potatoes: Place the peeled and cubed potatoes in a large saucepan, cover with cold water, add salt, and bring to the boil. Simmer for about 15 minutes or until tender. Drain, mash or pass through a potato ricer, then stir in the butter and season with salt and pepper.
Cook the Celeriac: While the potatoes are boiling, place the peeled and cubed celeriac in another saucepan, cover with cold, salted water, and bring to the boil. Simmer for about 15 minutes or until tender. Drain and purée using a hand blender or food processor, then stir in the crème fraîche.
Combine: Add the puréed celeriac to the mashed potatoes, check the seasoning, and mix well until combined.

Notes

Use Floury Potatoes: For the creamiest mash, choose floury potatoes like King Edward or Maris Piper. They break down easily and create a smooth texture.
Don’t Overcook the Celeriac: Make sure to cook the celeriac until tender but not mushy. Overcooking can make it watery and affect the texture.
Mash While Hot: Mash the potatoes and celeriac while they are still hot for a smoother consistency. Cold vegetables can become lumpy when mashed.
Adjust the Creaminess: If you prefer a richer mash, add more crème fraîche or butter until you reach your desired consistency.
Season Well: Taste and adjust the seasoning as you go. A little extra salt and pepper can make a huge difference in bringing out the flavours.