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Celeriac & potato mash

Celeriac champ on the side of a roast dinner

Celeriac & potato mash

Name: Celeriac & potato mash
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8
Cuisine: Irish
Ingredients: 1.3kg floury potatoes cut into chunks; 850g celeriac peeled and cut into chunks; 140g salted butter plus a knob to serve; 4 bunches spring onions about 550g, cut into 1cm slices (including the green parts); 250ml double cream; freshly grated nutmeg

Good Food team

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Serves 8

Easy

Prep: 15 mins

Cook: 20 mins

A star rating of 3 out of 5.8 ratingsRate

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Serve this with stews, when you fancy a change from plain mashed potato

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1.3kg floury potatoes

cut into chunks
850g celeriac

peeled and cut into chunks
140g salted butter

plus a knob to serve
4 bunches spring onions

about 550g, cut into 1cm slices (including the green parts)
250ml double cream
freshly grated nutmeg

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Nutrition: per serving

kcal442
fat32g
saturates19g
carbs33g
sugars5g
fibre7g
protein7g
salt0.57g

low

Method

step 1

Boil the potatoes for 20-25 mins until tender, adding the celeriac after 5 mins. Drain and press through a potato ricer back into the pan once the surface water has evaporated, or mash well with a potato masher in the dry pan.
step 2

While the potatoes cook, melt the 140g butter over a medium heat, then sweat the spring onions for about 5 mins until soft and silky, stirring occasionally. Add the cream and season with salt, pepper and nutmeg. Bring to a simmer, then cook for another few mins until this thickens a little.
step 3

Stir two-thirds of the creamy onions into the potato and celeriac purée. Season to taste. If making in advance, cover the surface of the mash and the sauce with cling film, then set aside. Can now be frozen or made up to a day ahead. Just before serving, gently reheat the mash and reserved sauce. Spoon the mash into a serving bowl, pour the sauce on top and turn it over a few times to loosely mix. Make a well in the centre and drop in the remaining knob of butter.

Recipe from Good Food magazine, April 2009

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A star rating of 3 out of 5.8 ratings

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