Mary Berry Celeriac Mash Recipe

This creamy Celeriac Mash is a sophisticated side dish as well as being incredibly comforting. Mixing potato with the celeriac makes the texture go fluffy rather than watery, which along with the hot milk adds a velvety smoothness to this mash that is so delicious with game or beef.

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Mary Berry Celeriac Mash Recipe Ingredients

• The Vegetables:
  • 1 large celeriac (about 700g / 1.5 lb), peeled and cut into 2cm cubes
  • 450g (1 lb) potatoes (Desirée or King Edward), peeled and cut into 2cm cubes
  • Juice of 1/2 lemon (to prevent browning)
• The Dairy & Seasoning:
  • 50g (2 oz) butter
  • 4-6 tbsp milk (or single cream for luxury)
  • Salt and freshly ground black pepper (white pepper is preferred for looks)

How To Make Mary Berry Celeriac Mash Recipe

1. Prep the celeriac: Celeriac discolors quickly once peeled! As soon as you peel and cube the celeriac, toss it immediately in a bowl with the lemon juice to keep it bright white.
2. Boil the veg: Place the celeriac cubes and potato cubes in a large saucepan. Cover with cold salted water. Bring to the boil, cover with a lid, and simmer for 15-20 minutes until both vegetables are completely tender when pierced with a knife.
3. Steam dry: Drain the vegetables thoroughly in a colander. Return them to the hot empty pan and place over very low heat for 1-2 minutes. Shake the pan gently to let the excess steam escape. This dries the veg out for a fluffier mash.
4. Mash and mix: Remove from the heat. Mash the vegetables using a potato masher or a ricer until smooth.
5. Enrich: Add the butter and milk (or cream). Beat well with a wooden spoon until the butter has melted and the mash is creamy and smooth.
6. Season: Season generously with salt and pepper. (Mary recommends white pepper so you don’t see black specks in the white mash). Serve hot.

Recipe Tips!

• The Potato Ratio: Don’t skip the potatoes! Celeriac has a high water content and low starch. If you mash it on its own, it turns into a wet purée. The potato provides the structure to make it fluffy and scoopable.
• Lemon Logic: Celeriac oxidizes (turns brown) faster than apples. The lemon juice in step 1 is non-negotiable if you want an appetizing white mash rather than a grey one.
• Ricer vs. Masher: For the absolute smoothest texture, use a potato ricer. Celeriac can be a bit fibrous, and a hand masher sometimes leaves stringy bits, whereas a ricer pushes the smooth flesh through.
• Make Ahead: You can make this 24 hours in advance! Put it in a baking dish, dot with extra butter, and reheat in the oven at 180°C for 20-25 minutes until the top is crisp.

What To Serve With Mary Berry Celeriac Mash Recipe?

This Mary Berry Celeriac Mash Recipe is the ultimate partner for rich, dark meats! It is absolutely essential alongside the Venison Casserole we discussed earlier, as the nutty celery flavor cuts through the gamey meat. For a Sunday roast, pair it with Roast Pork and apple sauce! If you are vegetarian, pile it on top of a Lentil Shepherd’s Pie for a gourmet twist on the classic.

How To Store Mary Berry Celeriac Mash Recipe

• Refrigerate: Store in an airtight container in the fridge for up to 3 days. It firms up when cold.
• Reheat: Microwave for 2-3 minutes, stirring halfway, or reheat in a pot on the stove with a splash of extra milk to loosen it up.
• Freeze: This mash freezes surprisingly well due to the potato content. Freeze in portions for up to 1 month. Thaw in the fridge overnight.

Mary Berry Celeriac Mash Recipe Nutrition Facts

• Calories: 160 kcal
• Fat: 8g
• Carbohydrates: 20g
• Protein: 3g

Nutrition information is estimated per serving.

FAQs

Try More Recipes:

• Mary Berry Fish Pie With Cheesy Mash​ Recipe
• Mary Berry Lamb Neck Fillet Recipe
• Mary Berry Celeriac Puree Recipe