Mashed Celery Root

I love mashed celery root! It’s a perfect alternative to mashed potatoes.

How did you ever discover mashed celery root?

I made this dish years ago because I was looking for a potato alternative. Why? Who the heck knows! I had heard about it and wanted to try it as it piqued my  interest.

What if I don’t like celery?

Just recently, I was on the phone with my friend Devon while I was cooking for the blog and one of the dishes I was making was this one. She asked me what I was doing and when I told her, she said – slowly – “C e l e r y   r o o t?“

Devon hates, hates, HATES celery in all its forms!! Of course, I said to her what one always says to children when they don’t like a certain food: “It doesn’t even taste like celery!”

She didn’t believe me.

I don’t blame her, because it smells like celery when you are peeling it and cutting it up.

So, now I’m wondering what someone who hates celery, like Devon, would think if she were coerced to taste it. (Read: tied down and force fed it!)

Does mashed celery root taste like mashed potatoes?

No. It does have a taste to it, but is it a celery taste? I don’t think so, I really don’t. (Christopher does. But what does he know?) It does have a similar texture and mouth feel to mashed potatoes, though a little bit chunkier.

Have you ever had mashed celery root? What do you think? Would you compare it to mashed potatoes? Leave me a comment and let me know if you think it tastes like celery.

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Helpful tips

• Use a heavy duty peeler because this root is tough and knobby.
• Stick a fork into a piece at 30 minutes to test it, the same as you would for boiling potatoes. Keep checking the celery root in five-minute increments until it’s as soft as you want it.
• You can use either a hand masher as I did, or a hand mixer.
• I can’t give you the exact measurement of light cream. But you want to add only a little at a time, until you reach the consistency you prefer without making your mashed celery root too wet.

How to make mashed celery root

Celery root is not a pretty vegetable. I’m not going to sugar coat it. It looks like something that would be in a Pixar film. Any minute now, those knobs will open up and become eyes. Can’t you just picture it?

Step one

Get the ingredients – celery root, butter and cream. (A)

Step two

Peel the celery root. (B)

Step three

Chop the celery root in chunks and place it in a saucepan. Add water to the pan until the celery is covered. (C)

Step four

Turn the heat on medium and bring the root to a boil. Lower to a simmer and cook for 25 – 30 minutes.

Step five

Drain the water, add butter, cream, salt and pepper. (D)

Time to do the celery mash.

Step six

Use a hand mixer or a potato masher and mash to the consistency you prefer. I like a few chunks to chew on.

Done!

I plate some celery root with some slices of lamb and some creamed spinach.

Yum. I hope you enjoyed this mashed celery root recipe!

And as always, may all your dishes be delish!

If you’ve tried this recipe, I’d love the know what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!

Mashed Celery Root

A delicious mashed potato alternative

5 from 3 votes

Print Pin Rate

Course: Side Dish

Cuisine: Side Dish

Keyword: celery root, how to cook celery root, mashed celery root

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Servings: 2 cups

Calories: 344kcal

Author: Elaine Benoit

Ingredients

• 2 celery root mine added up to 2 ½ pounds
• 3 tablespoons butter
• 2 tablespoons light cream you judge the amount
• ¼ teaspoon salt
• 1/16 teaspoon pepper

Instructions

• Peel celery root and cut it up in small chunks
• Place in a saucepan and cover with water
• Heat on medium, bring to a boil and lower to a simmer
• Cook for 30 minutes or until tender
• Drain and add butter, light cream, salt and pepper
• Either use a hand mixer or a manual masher and mash the celery root to your taste
• Plate with some yumminess
• Eat
• Smile
• Enjoy

Equipment

saucepan

potato masher

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Notes

Helpful tips

• Use a heavy duty peeler because this root is tough and knobby.
• Stick a fork into a piece at 30 minutes to test it, the same as you would for boiling potatoes. Keep checking the celery root in five-minute increments until it’s as soft as you want it.
• You can use either a hand masher as I did, or a hand mixer.
• I can’t give you the exact measurement of light cream. But you want to add only a little at a time, until you reach the consistency you prefer without making your mashed celery root too wet.

Nutrition

Calories: 344kcal | Carbohydrates: 60g | Protein: 10g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 61mg | Sodium: 1095mg | Potassium: 1950mg | Fiber: 11g | Sugar: 10g | Vitamin A: 675IU | Vitamin C: 52mg | Calcium: 295mg | Iron: 4.6mg

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