Celeriac & Potato Mash

Celeriac & Potato Mash

Comforting, quick and simple to prep - our take on a regular mash is yummy way to enjoy one of our favourite winter roots!


Serves 4-6 people:

750g potatoes (approx. 4/5) 

1/2 a large celeriac

2 cloves of garlic

Sea salt 

Freshly ground black pepper

Plant based butter of your choice or Olive oil



1. Peel and roughly chop the potatoes and celeriac, making sure that the celeriac is about half the size of the potato pieces. Place the veg in a large saucepan and cover with fresh cold water.

2. Peel the garlic and place the whole cloves into the pan.

3. Place the pan on veg on a high and allow it to come to the boil. Once boiling, reduce the temperature so that you see gentle bubbles or simmering.

4. Let the potatoes and celeriac cook for 20-25 minutes, or until they a both tender and crush again the pan easily with the back of a spoon.

5. Drain the potatoes completely and pop them back in the pan. Add a good dollop or tablespoon full of plant based butter or olive oil. Season with sea salt and freshly ground black pepper to your taste then mash with everything together with a potato masher. How chunky or smooth you have your mash is totally up to you!

6. Have a little taste to check that you are happy with the seasoning.

7. From here you can either serve straight away or pile the mash into an oven proof serving dish and bake it for 20-30 minutes for a golden top - this is a great option if you want to get this ready ahead of time!