Potato & celery-root mash



10 min


8 Cups

* PLUS Cooking time: 30 minutes
Potato & celery-root mash

John Cullen


  • 4 potatoes
  • 2 625 g celeriac , or celery roots
  • 3/4 cup 10% cream
  • 1 tsp salt


  • Cut peeled potatoes into quarters and place in a large saucepan of water. Slice away and discard all peel from celery roots. Cut into large cubes and add to saucepan. Cover and bring to a boil over high. Reduce heat and boil gently until potatoes are very tender, 30 min.
  • Drain potatoes and celery root and return to pot over medium. Stir until all water has evaporated. Remove from heat. Mash with a potato masher. Pour cream into a bowl or measuring cup. Add salt and microwave until hot, 1 min.
  • Whisk to mix. Gradually beat into potatoes until creamy.

Nutrition (per serving)

  • Calories
  • 137,
  • Protein
  • 4 g,
  • Carbohydrates
  • 26 g,
  • Fibre
  • 3 g,
  • Sodium
  • 427 mg.

Shopping Tip:

Celery root, also known as celeriac, looks like a lumpy brown root. It has a wonderfully subtle taste of celery, and the texture of a potato.