This is the perfect side for Classic Steak and Ale Pie! I love a good mashed potatoes, but even the classics need to be shaken up every once in a while! This Celeriac and Potato Mash is just that, a twist on a standard mash with a little more lightness due to the fresh taste of celeriac.
Why you’ll love it
I’m new to celeriac, also known as celery root, but have really enjoyed trying it out in a few different ways. It’s quite a mild taste, with a celery-like freshness and slightly sharp, not unlike radish if not quite as potent. However, the sharp tastes disappears during cooking and turns into slightly sweet and a little nutty flavour.Apart from its unique taste, celeriac is chock full of vitamins and minerals. Some even call it superfood. It provides us with so much goodness our bodies need in cold winter months, when celeriac is at its best. Because it has a reasonably strong taste, it is a fantastic addition to the more gentle flavours of mashed potatoes. The potatoes mellow out the celeriac without losing the peppery goodness. The brown butter really does something special here as well. It adds a slightly sweet, caramel-like taste, as well as a little more umami to the dish. I’ve used brown butter elsewhere in both savoury (Brown Butter Mashed Potatoes) and sweet (Brown Butter Hazelnut Blondies) recipes.
It’s a fantastic combination that blends the best features of each of the ingredients into one satisfying dish!
Serving suggestions
A delicious mash like this is best as a side to accompany a delicious main dish. The slight sharpness of the celeriac means that it is perfect alongside a bold red meat dish. Some of my favourites are:
Coffee Rubbed Top Round Roast Braised Beef Short Ribs Honey Mustard Crusted Prime Rib Roast Creamy Mushroom Stuffed Meatloaf
Add a second side of roasted vegetables or a salad to make this a complete meal.
It also works perfectly with a meaty stew like Irish Beef Stew or Beef Goulash.
Leftovers and storage
Celeriac and potato mash stores really well in the fridge, where it can last for several days. Store it in an air tight container. Reheating is simple as well. I find that the microwave will do just fine, although it can also be reheated in a pan over low to medium heat.
