Mary Berry Celeriac And Potato Mash Recipe [Tips & Tricks]

If you’re looking to take your mashed potatoes to the next level, you’ve got to try Mary Berry’s celeriac and potato mash!

It’s a genius twist on the classic mash, where the creamy, earthy flavor of celeriac adds depth and a slightly nutty undertone to the traditional potato base. Mary Berry’s recipe is perfect for those who want something a bit more exciting than the usual spuds but still crave that comforting, silky texture. Plus, it’s an easy way to add a little extra veggie goodness to your meal without sacrificing flavor. Trust me, it’s a dish that’ll impress both your taste buds and anyone at your dinner table!

Mary Berry Celeriac And Potato Mash Recipe

Ingredients Needed

When preparing Mary Berry’s Celeriac and Potato Mash, the ingredients you choose are vital to achieving the perfect balance of flavors and texture. This dish combines the earthy, slightly nutty flavor of celeriac with the creamy, starchy richness of potatoes, creating a mash that is both comforting and full of character.

1. Celeriac – The star of the dish, celeriac, also known as celery root, provides a distinct flavor with subtle hints of celery and parsley. Its slightly fibrous texture becomes smooth and creamy once cooked, adding a unique depth to the mash. You’ll need about 1 medium-sized celeriac, peeled and diced.

2. Potatoes – Use starchy potatoes like Maris Piper or King Edward for the best results. These potatoes break down easily when cooked, creating a smooth, creamy consistency in the mash. You’ll need around 4 medium-sized potatoes, peeled and diced to match the size of the celeriac cubes for even cooking.

3. Butter – The addition of butter enriches the mash, giving it a velvety texture and enhancing the flavor. Around 2 tablespoons of unsalted butter is enough to elevate the dish without overpowering the delicate flavors of the celeriac and potatoes.

4. Milk – Whole milk is ideal for this recipe, as it adds creaminess and a light sweetness. You’ll need about ½ cup of milk to achieve the right consistency, but feel free to adjust this amount depending on how creamy you want the mash.

5. Salt and Pepper – Essential seasonings to bring out the natural flavors of the ingredients. A pinch of salt and freshly ground black pepper should be used, but you can always taste and adjust according to your preferences.

6. Optional Extras – Some variations include adding fresh herbs like thyme, chives, or parsley to give the mash an additional layer of flavor. You could also add a small clove of garlic to infuse the mash with a mild, aromatic essence.

Equipment Needed

To make Mary Berry’s Celeriac and Potato Mash, you’ll need a few key pieces of kitchen equipment. While the dish is simple to prepare, using the right tools will ensure a smooth and efficient cooking process.

1. Large Pot or Saucepan – A large pot is essential for boiling both the celeriac and potatoes together. It needs to be roomy enough to hold the vegetables without overcrowding, ensuring they cook evenly. A good-sized saucepan with a lid will help you bring the water to a rapid boil, making it easier to cook everything at the same time.

2. Colander – After boiling, you’ll need a colander to drain the celeriac and potatoes. It’s important to allow any excess water to escape to prevent the mash from becoming too watery.

3. Potato Masher or Potato Ricer – A potato masher is the most straightforward tool for mashing the potatoes and celeriac, but if you want a super smooth texture, a potato ricer is a great choice. It helps to break down the vegetables into a silky-smooth mash without leaving any lumps.

4. Saucepan or Small Pan – A small saucepan is used to gently warm the milk and melt the butter together. This ensures that they combine seamlessly with the mashed vegetables without cooling the mixture down too much.

5. Wooden Spoon or Spatula – A wooden spoon or spatula will help when mixing the mashed vegetables, butter, and milk together, ensuring the mash becomes fluffy and well-blended.

6. Serving Bowl – Finally, you’ll need a serving bowl to dish out the mash. Choose one with a bit of depth to hold the mash comfortably without it spilling over.

How To Make Mary Berry’s Celeriac And Potato Mash

Making Mary Berry’s Celeriac and Potato Mash is a straightforward process that combines simple techniques with classic ingredients to create a comforting side dish. Here’s how to do it step-by-step:

1. Prepare the Vegetables – Start by peeling the celeriac and potatoes. The celeriac can be tricky to peel, as its surface is rough and knobby, so use a sharp knife to cut away the outer skin, ensuring all the tough, fibrous bits are removed. Dice both the celeriac and potatoes into even-sized chunks to ensure they cook at the same rate.

2. Boil the Vegetables – Place the diced celeriac and potatoes into a large pot, then cover with cold water and add a pinch of salt. Bring the water to a boil over medium-high heat, then reduce to a simmer and cook for about 15-20 minutes, or until both the celeriac and potatoes are tender when pierced with a fork.

3. Drain the Vegetables – Once cooked, drain the celeriac and potatoes in a colander and allow them to sit for a minute to ensure any excess water evaporates.

4. Warm the Milk and Butter – While the vegetables are draining, heat the milk and butter together in a small saucepan over low heat. This will allow the butter to melt and the milk to warm up, preventing the mash from cooling down once added.

5. Mash the Vegetables – Return the drained celeriac and potatoes to the empty pot or a large mixing bowl. Use a potato masher or potato ricer to mash the vegetables until smooth and creamy. You want a soft, lump-free texture that will absorb the butter and milk without being too dense.

6. Combine the Mash – Gradually add the warm milk and butter mixture into the mashed celeriac and potatoes, stirring constantly until the mash reaches your desired consistency. Taste and adjust seasoning with salt and pepper.

7. Serve and Enjoy – Transfer the mash to a serving bowl and serve immediately. If desired, garnish with fresh herbs like parsley or thyme to add a pop of color and flavor. The mash pairs beautifully with roasted meats, grilled fish, or as part of a hearty vegetarian meal.

Expert Tips

1. Use a Potato Ricer for Extra Smoothness – For an exceptionally smooth mash, consider using a potato ricer. This tool pushes the potatoes and celeriac through fine holes, eliminating lumps and making the mash extra velvety.

2. Don’t Overwork the Mash – When mashing the vegetables, be careful not to overwork them. Over-mashing can release excess starch, leading to a gluey, dense texture. Mash gently and stop as soon as everything is smooth and creamy.

3. Adjust the Consistency – If your mash feels too thick, you can add a little more milk to loosen it up. On the other hand, if it’s too runny, cook it for a couple more minutes with the lid off to reduce excess moisture.

4. Experiment with Flavors – To enhance the flavor, try adding roasted garlic, fresh herbs like rosemary or thyme, or even a dash of cream instead of milk for a richer, more indulgent mash.

5. Keep the Mash Warm – If you’re not serving the mash immediately, keep it warm by covering the bowl with a lid or aluminum foil, or place the bowl over a pot of simmering water to create a double boiler effect.

Mary Berry’s Celeriac and Potato Mash is the epitome of comfort food with a twist. Combining the earthy flavor of celeriac with the creaminess of potatoes results in a mash that’s both rich and light, making it an excellent side dish for any occasion.

Whether paired with a roast or served as part of a cozy vegetarian meal, this mash offers a unique and satisfying alternative to traditional mashed potatoes. By following a few simple steps and expert tips, you can create a dish that is not only delicious but also versatile and easy to customize. With its delicate balance of flavors and creamy texture, this celeriac and potato mash is sure to become a favorite in your culinary repertoire.

Easy Recipe Variations For Mary Berry’s Celeriac And Potato Mash

Mary Berry’s celeriac and potato mash is a comforting dish that combines the earthy flavors of celeriac with the familiar creaminess of mashed potatoes. While the original recipe is delicious on its own, there are plenty of ways to elevate and adapt it to suit various tastes and occasions. Here are a few easy variations that you can try:

1. Garlic and Herb Infusion: Add roasted garlic to the mash for a subtle yet aromatic twist. Simply roast a few cloves of garlic in olive oil until soft, then mash them into the celeriac and potatoes. You can also incorporate fresh herbs like thyme, rosemary, or parsley to enhance the flavors. These herbs not only add a burst of freshness but also give the dish a rustic, garden-fresh feel.

2. Creamy and Cheesy Delight: For those who love a rich, indulgent mash, add a generous amount of butter and heavy cream to the celeriac and potato mash. A handful of grated cheese-whether it’s sharp cheddar, Gruyère, or parmesan-will melt in beautifully, giving the mash a velvety texture and a savory punch. You can also sprinkle some cheese on top and bake it in the oven for a golden, crispy finish.

3. Root Vegetable Mash: If you enjoy experimenting with different root vegetables, try adding other varieties like carrots, parsnips, or turnips to your mash. Simply boil them alongside the celeriac and potatoes and mash everything together. The mix of flavors and textures from different root vegetables can create a more complex and flavorful mash.

4. Spicy Kick: For a bit of heat, add some finely chopped chili or a dash of cayenne pepper to the mash. The warmth of the chili complements the earthy celeriac, giving the mash a delightful contrast. You could also add a splash of hot sauce or chili oil for an added depth of flavor.

5. Vegan Option: If you’re looking to make a vegan version of this dish, substitute the butter and cream with olive oil or vegan butter, and use a plant-based milk like almond milk or oat milk. Nutritional yeast can replace the cheese to add a cheesy flavor without dairy. The result is a deliciously creamy and vegan-friendly celeriac and potato mash that still retains its indulgence.

6. Mushroom and Bacon Mash: For a hearty, umami-filled variation, sauté some mushrooms and crispy bacon and fold them into the mash. The rich, savory flavor of the bacon pairs wonderfully with the creamy texture of the mash, while the mushrooms add an earthy depth. This variation works great for a Sunday roast or any meal that could use a little extra flavor.

Each of these variations can bring something new to the table, making Mary Berry’s celeriac and potato mash a versatile and customizable side dish.

Best Practices To Store Leftovers

Celeriac and potato mash can be a wonderful leftover, provided it is stored properly to maintain its texture and flavor. Here are some best practices for storing your leftovers:

1. Cool Before Storing: Always allow your celeriac and potato mash to cool to room temperature before storing it. This prevents condensation from forming inside the container, which can cause the mash to become soggy. If you want to speed up the cooling process, spread the mash out in a shallow dish.

2. Storage Containers: Use an airtight container to store your leftovers. Glass containers with tight-fitting lids are ideal, as they don’t absorb odors and can be safely used for reheating. If you’re using plastic containers, make sure they’re BPA-free and microwave-safe.

3. Refrigeration: Celeriac and potato mash can be stored in the fridge for up to 3-4 days. Be sure to place the container in the coldest part of your fridge (usually at the back) to ensure it stays fresh.

4. Freezing: If you have a larger batch of mash and want to store it for longer, freezing is an excellent option. Spoon the mash into freezer-safe bags or containers, leaving a little space at the top to allow for expansion. It can be kept in the freezer for up to 3 months. For best results, freeze the mash in smaller portions for easy reheating.

5. Reheating: When reheating your leftovers, it’s best to do so slowly to prevent it from drying out. If reheating from the fridge, you can microwave the mash in 30-second intervals, stirring between each to ensure even heating. Add a splash of milk, cream, or butter if the mash has thickened too much. If reheating from frozen, it’s advisable to thaw the mash in the fridge overnight before reheating.

By following these simple storage practices, you can extend the shelf life of your celeriac and potato mash while preserving its flavor and creaminess for later enjoyment.

What Goes Well With Celeriac And Potato Mash

Celeriac and potato mash is a versatile side dish that pairs wonderfully with a wide range of main courses. Its creamy texture and earthy flavors make it an excellent companion for both light and hearty dishes. Here are some great pairing ideas:

1. Roast Meats: The smooth, comforting nature of celeriac and potato mash is a perfect accompaniment to roasted meats like chicken, beef, lamb, or pork. The richness of the mash complements the savory, crispy exterior of roast meats. Consider serving it with a juicy roast chicken, tender roast lamb with mint sauce, or a succulent roast beef with Yorkshire pudding.

2. Grilled or Pan-Seared Fish: The earthiness of celeriac and potato mash also pairs wonderfully with the lightness of grilled or pan-seared fish. White fish like cod, haddock, or sole works particularly well. The delicate flavors of the fish contrast nicely with the mash, creating a balanced and satisfying meal.

3. Vegetarian and Vegan Dishes: Celeriac and potato mash can be the perfect side for vegetarian and vegan main courses. Try serving it with a lentil loaf, veggie burger, or a hearty vegetable casserole. The mash acts as a creamy base that can help round out the flavors of any plant-based dish.

4. Stews and Casseroles: Hearty stews and casseroles, such as beef stew, lamb shank, or vegetable curry, make an excellent pairing with celeriac and potato mash. The richness and thickness of the mash can be used to soak up the flavorful juices from the stew, adding an extra layer of satisfaction to each bite.

5. Grilled Vegetables: If you’re looking for a lighter meal, celeriac and potato mash goes beautifully with grilled vegetables. Think roasted bell peppers, zucchini, and mushrooms. The earthy tones of the celeriac complement the smoky flavors of grilled veggies, creating a harmonious dish.

6. Sausages: The classic combination of mash and sausages is always a winner. The hearty flavors of the sausages, whether traditional pork sausages, or a spicier variety like chorizo, pair perfectly with the creamy texture of the celeriac and potato mash. Add some caramelized onions or gravy for an even more indulgent experience.

The versatility of this dish means that it can work with nearly any type of protein or vegetable-based dish, so feel free to experiment with what you have on hand!

Conclusion

Mary Berry’s celeriac and potato mash is a timeless, comforting dish that offers both versatility and richness. Whether you stick with the classic recipe or explore the many variations, this mash has the ability to enhance any meal.

From adding extra flavor with roasted garlic and herbs to transforming it into a vegan-friendly side, the possibilities are endless. Properly storing leftovers ensures you can enjoy it for several days, making it a convenient and satisfying dish to keep on hand.

And when it comes to pairings, the mash seamlessly complements a wide variety of main courses, from roast meats to vegetarian dishes, and everything in between. Whether you’re cooking for a family dinner or preparing for a festive gathering, celeriac and potato mash is sure to impress with its depth of flavor and versatility.

FAQs

What Are The Key Ingredients In Mary Berry’s Celeriac And Potato Mash Recipe?

The key ingredients in Mary Berry’s celeriac and potato mash recipe are celeriac (celery root), potatoes, butter, cream, salt, and pepper. Some variations may include garlic or herbs for additional flavor.

How Do I Prepare Celeriac For The Mash?

To prepare celeriac for the mash, first peel the tough skin using a vegetable peeler or sharp knife. Once peeled, cut the celeriac into cubes that are similar in size to the potatoes to ensure even cooking.

Can I Use Any Type Of Potato For This Mash Recipe?

For the best results, it’s recommended to use starchy potatoes, such as Maris Piper or Russet potatoes. These types of potatoes will produce a creamy and smooth mash, perfect when combined with the celeriac.

Can I Make Mary Berry’s Celeriac And Potato Mash Ahead Of Time?

Yes, you can make the mash ahead of time. Prepare the mash, allow it to cool, and then store it in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm it on the stove with a little extra cream or butter to restore its smooth texture.

Is It Necessary To Add Cream To The Celeriac And Potato Mash?

Adding cream is optional, but it helps create a rich, velvety texture for the mash. If you prefer a lighter version, you can substitute the cream with milk or vegetable stock for a different consistency.

What Type Of Butter Should I Use For The Mash?

Unsalted butter is typically used in this recipe to control the level of salt. However, if you prefer a slightly salted mash, you can use salted butter but be mindful of adjusting the salt later in the recipe.

How Long Does It Take To Cook The Celeriac And Potatoes For This Mash?

The celeriac and potatoes should be boiled for around 15-20 minutes until they are fork-tender. Cooking times may vary slightly depending on the size of the pieces, so it’s best to check for doneness by poking them with a fork.

Can I Make This Recipe Vegan Or Dairy-free?

Yes, you can easily make Mary Berry’s celeriac and potato mash vegan or dairy-free by substituting the butter with vegan butter or olive oil and using a plant-based cream or dairy-free milk like almond or oat milk.

What Are Some Variations I Can Add To This Mash Recipe?

Some great variations to add to Mary Berry’s celeriac and potato mash include roasted garlic, chives, or grated cheese such as Parmesan. You could also add a pinch of nutmeg or a squeeze of lemon juice for a subtle flavor boost.

Can I Freeze Mary Berry’s Celeriac And Potato Mash?

Yes, you can freeze the celeriac and potato mash. Let it cool completely, then transfer it to an airtight container or freezer bag.

It can be frozen for up to 3 months. When ready to use, thaw in the fridge overnight and reheat thoroughly before serving.