Silky Mashed Potatoes with Celeriac
Celeriac Mashed Potatoes
A Velvety, Flavor-Packed Upgrade to Classic Mash
This isn’t your average mashed potatoes recipe. By blending starchy russet potatoes with delicate, earthy celeriac, then folding in warm milk and an indulgent amount of butter, you get a mash that’s incredibly smooth, complex, and deeply satisfying. White pepper adds subtle warmth without overpowering. This side dish is elegant enough for holidays but comforting enough for any weeknight roast.
Ingredients
2 pounds | 900g | russet potatoes, peeled and chopped
1 pound | 450g | celeriac (celery root), peeled and chopped
2 cups | 480g | whole milk
1 cup | 227g | unsalted butter (2 sticks)
Salt | to taste
White pepper | to taste
Instructions
Peel and chop the potatoes and celeriac, keeping them in separate pots. They cook at different rates.
Place the potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until fork-tender.
At the same time, boil the celeriac in a separate pot until completely tender.
While the vegetables are cooking, heat the milk and butter in a saucepan until just simmering. Remove from heat and keep warm.
Once the potatoes are tender, drain them and return them to the hot pot to steam out for a few minutes. This helps remove excess moisture.
Drain the celeriac and purée it in a food processor until smooth.
Mash or rice the potatoes using a ricer or masher.
In a large pot, gently combine the mashed potatoes, pureed celeriac, and warm milk-butter mixture. Stir until silky and smooth.
Season with salt and white pepper to taste. Serve hot.
