Mary Berry’s Celeriac and Potato Mash is a delightful twist on the traditional mashed potatoes. By incorporating celeriac (also known as celery root), this recipe offers a flavorful alternative that balances the creamy richness of potatoes with the subtle, slightly nutty taste of celeriac. Mary Berry, a renowned British food writer and television personality, is known for her classic yet innovative approach to comfort food, and this recipe is no exception.
Celeriac, with its slightly earthy and celery-like flavor, pairs beautifully with the starchy potatoes, resulting in a mash that is both creamy and full of depth. The addition of butter, cream, or milk enhances the smooth texture, creating a luxurious side dish that can complement a variety of main courses, from roasted meats to veggie-based dishes. It’s a versatile dish that can be served during special occasions or on a more casual weeknight dinner, and it offers a lighter yet equally satisfying alternative to regular mashed potatoes.
Mary Berry’s Celeriac And Potato Mash Recipe
Ingredients Needed
For Mary Berry’s Celeriac and Potato Mash, you’ll need the following ingredients:
- 1 medium celeriac (about 1 lb / 450 g)
- 2 large potatoes (typically floury potatoes such as Maris Piper or King Edward work best)
- Salt (to taste)
- Black pepper (freshly ground, to taste)
- 4 tablespoons butter (or more, depending on your preference for richness)
- 1/2 cup (120 ml) double cream (or you can use whole milk for a lighter version)
- Optional: Fresh chives or parsley (to garnish and add a pop of color and flavor)
These ingredients are simple yet effective, allowing the natural flavors of the celeriac and potatoes to shine through while still offering the comforting, creamy texture that mashed potatoes are known for. The butter and cream add richness, but depending on your dietary preferences, they can be substituted with olive oil or plant-based alternatives.
Equipment Needed
To make Mary Berry’s Celeriac and Potato Mash, the following equipment will be necessary:
- Sharp knife: For peeling and chopping the celeriac and potatoes.
- Chopping board: A stable surface to chop the vegetables safely.
- Saucepan or large pot: To boil the celeriac and potatoes until tender.
- Colander: To drain the vegetables once they’re cooked.
- Potato masher or ricer: A standard potato masher will work, but a potato ricer will ensure a smoother, fluffier texture if you prefer it.
- Wooden spoon or spatula: For mixing the mash with the butter and cream.
- Serving bowl: To transfer the mashed vegetables to once it’s ready to serve.
- Optional: Hand blender or electric mixer: If you prefer a silkier, more uniform mash.
Having the right equipment ensures that the process of making this mash is efficient and results in a smooth, lump-free texture.
Instructions To Make Mary Berry’s Celeriac And Potato Mash
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Prepare The Vegetables
- Start by peeling the celeriac and potatoes. Use a sharp knife to remove the tough, knobby skin of the celeriac. Once peeled, chop the celeriac and potatoes into roughly equal-sized chunks to ensure they cook at the same rate.
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Cook The Vegetables
- Place the chopped celeriac and potatoes into a large saucepan. Fill the pan with enough cold water to cover the vegetables. Add a generous pinch of salt to the water, which will help season the vegetables as they cook.
- Bring the water to a boil over medium-high heat. Once it reaches a boil, reduce the heat slightly and let it simmer for about 15-20 minutes, or until both the celeriac and potatoes are fork-tender.
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Drain The Vegetables
- Once the vegetables are tender, drain them in a colander and allow them to steam dry for a minute or so to avoid any excess water in the mash. This step helps achieve a creamier texture.
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Mash The Vegetables
- Transfer the drained celeriac and potatoes back into the saucepan or a large mixing bowl. Using a potato masher, begin mashing the vegetables until smooth. For an ultra-smooth mash, you can use a potato ricer or a hand blender.
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Add Butter And Cream
- Once the vegetables are mashed to your desired consistency, add the butter and double cream (or milk). Stir thoroughly to combine until the mash is smooth, creamy, and well-seasoned. Taste and adjust the seasoning with more salt and freshly ground black pepper if needed.
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Serve
- Spoon the mash into a serving bowl. For an extra touch, you can sprinkle some freshly chopped chives or parsley on top for color and a burst of fresh flavor. Serve immediately with your choice of main dishes.
Tips And Tricks
- Texture Variations: If you prefer a super smooth mash, use a potato ricer or a food processor. If you want some texture, a traditional potato masher will give you a more rustic result.
- Richness: The creaminess of the mash can be adjusted based on your preferences. For a richer flavor, use double cream. For a lighter version, whole milk or even unsweetened almond milk (for a dairy-free option) can be used instead.
- Flavored Butter: For an extra layer of flavor, you can add a touch of garlic butter, or even stir in some grated cheese (Parmesan works wonderfully) for a cheesy twist.
- Substitutes: If celeriac is not available, you can substitute it with parsnips or swede (rutabaga), which also offer a slightly sweet, earthy flavor. Similarly, you can swap out butter for olive oil or a plant-based spread if you prefer a dairy-free version.
- Make Ahead: This mash can be made in advance. Once it’s mashed and fully combined with the butter and cream, allow it to cool, cover, and store it in the fridge. Reheat it gently on the stovetop, adding a splash of milk or cream to loosen it if needed.
Mary Berry’s Celeriac and Potato Mash is a simple yet elegant way to elevate the classic mashed potato dish. By blending the earthy flavor of celeriac with the familiar comfort of potatoes, this mash brings a fresh, flavorful twist to any meal. Whether you’re preparing it for a weeknight dinner or as part of a festive holiday spread, it’s sure to impress with its creamy texture and subtle complexity.
Not only is it an excellent side dish that pairs well with a variety of meats and vegetables, but it also offers versatility and room for creativity. You can adjust the richness, flavorings, and texture to suit your preferences. This dish is proof that a small change in ingredients can turn a traditional recipe into something wonderfully new and exciting!
Easy Recipe Variations For Mary Berry’s Celeriac And Potato Mash
Mary Berry’s Celeriac and Potato Mash is a comforting, creamy side dish that combines the earthiness of celeriac with the smooth texture of potatoes. While the recipe is delicious as is, there are plenty of ways to experiment and add different flavors to suit your preferences or to give it a unique twist. Here are some easy variations you can try:
1. Garlic And Herb Twist
Add a rich, aromatic depth to your mash by introducing garlic and fresh herbs. Start by sautéing a couple of crushed garlic cloves in a knob of butter until golden and fragrant, then stir them into the mash. You can also add some finely chopped fresh herbs like rosemary, thyme, or parsley for an additional layer of flavor. The garlic enhances the savory quality of the mash, while the herbs give it a fresh, herby finish.
2. Cheese Lover’s Mash
For a richer and more indulgent variation, add cheese to your mash. A handful of grated mature cheddar or Gruyère works beautifully, melting into the celeriac and potato mixture to create a cheesy, gooey texture. You could even experiment with blue cheese for a more robust flavor or parmesan for a sharper, nuttier taste. The addition of cheese takes the mash to a whole new level of comfort food.
3. Creamy Leek And Bacon Mash
Give your mash a savory upgrade by adding leeks and crispy bacon. First, sauté sliced leeks in butter until soft and slightly caramelized. Fry up some bacon until it’s crispy, then chop it into bits. Stir both into the mash just before serving. The leeks lend a gentle sweetness while the bacon provides a delightful crunch and saltiness that contrasts wonderfully with the creamy mash.
4. Vegan-Friendly Mash
If you prefer a plant-based option, you can swap the butter and cream with vegan alternatives. Use olive oil or a plant-based butter substitute for the creamy texture, and replace the dairy cream with coconut cream or oat cream for a silky finish. For added flavor, toss in some nutritional yeast, which has a cheesy, umami flavor, or a dash of lemon juice to give it a zesty kick.
5. Spicy Mash
For those who love a bit of heat, adding spices can create a wonderful new flavor profile. Incorporate a pinch of chili flakes, a dash of cayenne pepper, or a spoonful of harissa paste into the mash. The heat pairs surprisingly well with the earthy celeriac, offering a balance between warmth and depth. You can also add roasted red peppers for sweetness to balance out the spice.
6. Mushroom And Truffle Mash
If you’re in the mood for something luxurious, try adding sautéed mushrooms and a drizzle of truffle oil to your celeriac and potato mash. The mushrooms should be cooked until golden and caramelized, releasing their umami richness. A splash of truffle oil right before serving will add an indulgent, aromatic note that elevates this dish into something extraordinary.
7. Mustard And Horseradish Mash
For a tangy kick, a spoonful of Dijon mustard or freshly grated horseradish can bring a vibrant punch to the dish. Both ingredients have a spicy, zesty flavor that complements the earthiness of the celeriac and potatoes. This variation is especially good if you’re serving the mash alongside rich meats, like roast beef or lamb, as it provides a nice contrast.
Storing Leftovers
Mary Berry’s Celeriac and Potato Mash is one of those dishes that can be easily made ahead of time, and storing leftovers is simple. Here’s everything you need to know about storing and reheating this delicious dish:
Refrigerating Leftovers
If you have leftover mash, the best way to preserve it is by storing it in an airtight container in the fridge. It will keep for up to 3 days, allowing you to enjoy it later as part of another meal. Be sure to let the mash cool to room temperature before sealing it in the container to prevent condensation and maintain the texture.
Freezing Leftovers
For longer storage, you can freeze the mash. Place the cooled mash into freezer-safe containers or ziplock bags, ensuring there’s minimal air inside to prevent freezer burn. When freezing, it’s advisable to divide the mash into individual portions, making it easier to thaw only what you need. The mash will keep well in the freezer for up to 3 months. However, keep in mind that the texture may slightly change after freezing and thawing due to the high moisture content.
Reheating Leftovers
To reheat the mash, you can either microwave it or reheat it on the stovetop. If microwaving, place the mash in a microwave-safe dish, cover with a damp paper towel, and heat in 1-minute intervals, stirring in between to ensure even heating. If reheating on the stovetop, add a splash of milk or cream to help loosen the mash and bring it back to its original creamy consistency. Stir constantly over low heat until warmed through.
For both methods, be careful not to overheat the mash as this can affect the creamy texture. Adding a little extra butter or cream when reheating can also help revitalize the dish.
What To Eat With Mary Berry’s Celeriac And Potato Mash?
Mary Berry’s Celeriac and Potato Mash is a versatile side dish that pairs wonderfully with a wide range of main courses. Its creamy texture and earthy flavor make it a great accompaniment to both meat and vegetarian dishes. Here are some ideas for what to serve it with:
Roast Meats
Celeriac and potato mash is a perfect side for roast meats, especially lamb, beef, or pork. The rich, savory flavors of the meat contrast beautifully with the creamy, earthy mash. For a classic pairing, serve it with roast beef and Yorkshire pudding or a succulent roast lamb with mint sauce.
Grilled Fish
For a lighter meal, try serving the mash with grilled fish, such as salmon, cod, or trout. The mash acts as a hearty base that complements the delicate flavors of the fish. A drizzle of lemon butter sauce or a side of sautéed greens, like spinach or asparagus, can add freshness and a citrusy zing that balances the richness of the mash.
Vegetarian Dishes
Mary Berry’s mash can also be paired with a variety of vegetarian options. Try serving it alongside a mushroom and spinach pie, a nut roast, or stuffed peppers. The mash’s creamy texture helps to round out the flavors of roasted or grilled vegetables and adds comfort to plant-based meals.
Sausages And Gravy
Another classic pairing for mashed potatoes in general is sausages with gravy, and celeriac and potato mash is no exception. Whether it’s a traditional British banger or a spiced sausage, the mash complements the savory richness of the sausages, making for a hearty and satisfying meal.
Stews And Casseroles
Celeriac and potato mash also works wonderfully as a side to a rich stew or casserole. Try it with beef stew, lamb casserole, or a vegetable stew for a comforting meal. The mash absorbs the flavors of the stew, adding an extra layer of depth and a creamy element to the dish.
Conclusion
Mary Berry’s Celeriac and Potato Mash is a timeless and comforting side dish that is as versatile as it is delicious. Whether you stick to the classic recipe or experiment with flavor variations, this dish offers endless possibilities to suit your tastes. It pairs beautifully with a range of proteins, from hearty roast meats to grilled fish, and can be adapted to suit any dietary preferences, including vegan or dairy-free versions. With proper storage, leftovers can be enjoyed in the days following, making it a great choice for meal prep or a cozy dinner with family and friends. Whether you’re serving it at a festive gathering or enjoying it as a weeknight treat, celeriac and potato mash is sure to be a crowd-pleaser every time.
FAQs
What Ingredients Are Needed For Mary Berry’s Celeriac And Potato Mash?
Mary Berry’s celeriac and potato mash requires the following ingredients: 1 medium-sized celeriac (peeled and chopped), 3 medium potatoes (peeled and chopped), 50g butter, 150ml milk, salt and pepper to taste, and optional fresh herbs (such as parsley) for garnish. These ingredients come together to create a creamy, flavorful mash with a slight nutty flavor from the celeriac.
How Do I Make Mary Berry’s Celeriac And Potato Mash?
To make Mary Berry’s celeriac and potato mash, start by boiling the chopped celeriac and potatoes in a large saucepan of salted water for about 15-20 minutes until they are tender. Drain them well. In the same saucepan, melt the butter, then add the milk, salt, and pepper. Mash the celeriac and potatoes together until smooth. Stir in the butter and milk mixture until the mash is creamy and well-combined. For extra flavor, you can stir in some fresh herbs or a dash of cream.
Can I Prepare Mary Berry’s Celeriac And Potato Mash Ahead Of Time?
Yes, you can prepare Mary Berry’s celeriac and potato mash ahead of time. After mashing the vegetables and mixing with butter and milk, allow the mash to cool completely, then store it in an airtight container in the fridge for up to 2 days. When you’re ready to serve, gently reheat the mash in a saucepan, adding a little more milk if necessary to achieve the desired consistency. You can also freeze the mash for up to 3 months, although the texture may slightly change once defrosted.
