Mary Berry’s Celeriac and Potato Mash is the kind of dish that instantly brings warmth to your table. As a beloved British chef, Mary Berry always knows how to take humble ingredients and turn them into something truly special. This simple yet luxurious mash blends the earthy character of celeriac with the creamy comfort of potatoes, creating a side dish that’s both rustic and refined.
Whether you are planning a cozy Sunday roast or a festive gathering, this easy celeriac mash recipe promises to deliver flavor, texture, and a touch of sophistication. With additions like garlic, rosemary, mustard, and cheese, it is the perfect example of how a few thoughtful ingredients can transform a meal. If you love the idea of an “easy celeriac and potato mash,” a “Mary Berry vegetable side,” or a “special occasion mash recipe,” you are in the right place.
Why You’ll Love This Recipe
- Rich, layered flavor: Combines earthy celeriac with creamy potatoes for a bold yet balanced taste.
- Fast and fuss-free: Ready in about 30 minutes, ideal for busy days.
- Versatile pairing: Matches beautifully with meats, seafood, or vegetarian mains.
- Comforting and wholesome: Uses nutritious, real ingredients for a feel-good dish.
- Elegant yet simple: A sophisticated upgrade from classic mashed potatoes without the extra work.
Ingredients for Mary Berry’s Celeriac and Potato Mash
- 200g trimmed and peeled celeriac: adds a delicate, earthy depth
- 200g peeled baking potatoes: delivers the creamy base
- 1 large garlic clove
- 650ml vegetable stock
- 10g butter
- ½ tsp rosemary leaves, finely chopped: for a fragrant herbal note
- 20g vegetarian hard cheese or Parmesan: enhances the savory richness
- 1 tsp Dijon mustard: sharpens the overall flavor
- Salt and pepper to taste
How To Make Mary Berry’s Celeriac and Potato Mash
- Combine the celeriac, potatoes, and garlic in a large pot.
- Pour the vegetable stock over the vegetables until just covered.
- Bring to a boil, then reduce the heat and simmer for 10–12 minutes until tender.
- Drain the vegetables thoroughly using a sieve, then return them to the pot.
- Mash together with the butter, cheese, and mustard until smooth and creamy.
- Season with salt and pepper to taste.
Common Mistakes to Avoid
- Overcooking the vegetables: This can make the mash watery and lose its texture.
- Skipping the drain: Always drain thoroughly to avoid a loose mash.
- Using too much cheese: Overpowering the delicate celeriac flavor.
- Underseasoning: Celeriac needs a good balance of seasoning to shine.
- Chopping unevenly: Leads to uneven cooking and an inconsistent mash.
Storage and Reheating Instructions
Storage:
- Refrigerate leftovers in an airtight container for up to 3 days.
- Freeze in portions in freezer-safe containers for up to 3 months.
Reheating:
- Microwave: Heat covered in short bursts, stirring between each, until fully warmed through.
- Stovetop: Reheat gently in a saucepan over low heat, adding a splash of stock or milk to restore creaminess.
- Oven: Warm in a covered dish at a low temperature, stirring occasionally.
FAQs
Q: Can I make this celeriac and potato mash in a slow cooker?
A: Yes, cook on low for 4–6 hours until tender, then mash as directed.
Q: How can I make my mash extra creamy?
A: Add a splash more butter or a spoonful of cream when mashing for an ultra-smooth texture.
Q: Should I peel the celeriac before cooking?
A: Yes, peeling celeriac ensures a smooth, tender mash without any tough bits.
Q: Can I swap potatoes for sweet potatoes?
A: Absolutely. Sweet potatoes will bring a slightly sweeter flavor and a beautiful golden color.
Nutrition Facts (Per Serving)
- Calories: 150
- Protein: 6g
- Total Fat: 5g
- Saturated Fat: 3g
- Cholesterol: 15mg
- Sodium: 400mg
- Carbohydrates: 22g
- Dietary Fiber: 3g
- Sugars: 3g
More Mary Berry Recipes:
Mary Berry Celeriac And Potato Mash
Description
Creamy celeriac and potato mash with garlic, rosemary, and cheese, an easy, elegant side dish for any meal.
Ingredients
Instructions
- Combine celeriac, potatoes, and garlic in a large pot.
- Pour vegetable stock to cover.
- Bring to a boil, then reduce heat and simmer for 10–12 minutes.
- Drain and return to the pot.
- Mash with butter, cheese, and mustard.
- Season with salt and pepper to taste.
Notes
- Overcooking the vegetables: This can make the mash watery and lose its texture.
- Skipping the drain: Always drain thoroughly to avoid a loose mash.
- Using too much cheese: Overpowering the delicate celeriac flavor.
- Underseasoning: Celeriac needs a good balance of seasoning to shine.
- Chopping unevenly: Leads to uneven cooking and an inconsistent mash.