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+ servings
celeriac mash with a pat of butter and thyme leaves on a black plate

Creamy Celeriac Mash Recipe

A simple, healthy celeriac recipe that makes a delicious side dish.
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 people
Calories 186kcal


  • 2 pounds celeriac about 3-4 small
  • 2 shallots peeled and quartered
  • 6 cloves garlic peeled
  • Vegetable broth to cover the veggies, about 2 cups
  • ½ cup whole milk or half and half
  • 2 tablespoon butter salted
  • Salt to taste
  • Pepper to taste
  • Fresh herbs for serving


  • Use a swivel peeler to remove the brown celeriac flesh. You may need to use a paring knife to slice off small areas that you can't reach with the peeler. Rinse off each peeled celeriac, and cut into cubes.
  • Add the celeriac, shallots, and whole garlic cloves to a pot or Dutch oven. Pour in enough vegetable broth to just cover the veggies. Bring to a boil over high heat, cover, reduce heat to low and cook for 20 minutes, or until the celery root is fork-tender.
  • Carefully drain most of the vegetable broth (about ⅔ of it; leave some for flavor). Return the pot with the veggies back to the stove and add the whole milk and butter. Cook for 2-3 minutes over medium heat, stirring well, until the butter is melted and the milk is warmed (but not boiling).
  • Carefully transfer the mixture to a blender. Depending on the size of your blender, you may want to do it in batches to prevent overheating/splattering. Blend for ~1-2 minutes, until smooth. Alternatively, you can use a potato masher and mash the celeriac right in the pot. It will still taste delicious but won't have as creamy of a texture as it does when you blend it.
  • Taste and adjust seasonings as desired. Serve with more butter, salt, pepper, and fresh herbs.


  • Serve with lentils, mushroom gravy, or drizzled with melted butter and honey. It makes a great side dish for Thanksgiving and Christmas roasts. You can also serve it with a scoop of stew or French onion soup.
  • Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave on high for 1-2 minutes.


Serving: 1cup | Calories: 186kcal | Carbohydrates: 27g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 477mg | Potassium: 780mg | Fiber: 5g | Sugar: 7g | Vitamin A: 475IU | Vitamin C: 21mg | Calcium: 145mg | Iron: 2mg