Mashed celery root is a delicious and versatile side dish that can be enjoyed with a variety of meals. It has a mild, slightly sweet flavor and a creamy texture, making it a great alternative to mashed potatoes. Mashed celery root is also a good source of fiber and vitamins C and K.
I made this dish years ago because I wanted a potato alternative. Mainly because I was trying to lessen my carb intake. I’m so glad I found this delicious side dish because, even though it won’t replace my beloved mashed taters, it does give us a different yet tasty side dish for our monthly rotation.
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 told her what one always says to children when they don’t like a particular food: “It doesn’t even taste like celery!”
She didn’t believe me.
I don’t blame her because it smells like celery when peeling 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?
This celeriac mash does not taste like mashed potatoes. It does have a ‘taste,’ but is it a celery taste? I don’t think so, but Christopher thinks it tastes slightly celery. It has a similar texture and mouth feel to mashed potatoes, though a little chunkier.
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- Use a heavy-duty peeler because this root is tough and knobby. I wouldn’t use a paring knife to peel it as you’ll get too much of the root flesh with the skin.
- Stick a fork into a piece after 30 minutes to test if it is done, as you would for boiling potatoes. Keep checking the celery root in five-minute increments until it’s as soft as you want.
- You can use a hand masher, immersion blender, or a hand mixer, as I did.
- I can’t give you the exact measurement of light cream. But you want to add only a little until you reach your desired consistency without making your mashed celery root too wet.
- You can also add fresh herbs like chopped thyme or basil.
How to make mashed celery root
Celery root is not a pretty vegetable. I’m not going to sugarcoat 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 picture it?
Get the ingredients – celery root, butter, and cream. (A)
Peel the celery root. (B)
Chop the root vegetable into chunks and place it in a saucepan. Add water to the pan until the vegetable is covered. (C)
Turn the heat on medium and bring the root to a boil. Lower to a simmer and cook for 25 – 30 minutes.
Drain the water, add butter, cream, salt and pepper. (D)
Time to do the celery mash.
Use a hand mixer or a potato masher and mash to the consistency you prefer. I like a few chunks to chew on.
Yum. I hope you enjoyed this mashed celery root recipe!
Other delicious side dishes
And as always, may all your dishes be delish!
If you’ve tried this recipe, I’d love to 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
- 2 celery root mine added up to 2 1/2 pounds
- 3 tablespoons butter
- 2 tablespoons light cream you judge the amount
- 1/4 teaspoon salt
- 1/16 teaspoon pepper
- 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
- 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.
From lighting up stages with her BA in theater to crafting delightful dishes and cocktails, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.