Potato Celeriac Purée

The creaminess of mashed potatoes enhanced with the earthiness of celeriac.

Yield: 4 servings

Time: 20 minutes


  • medium saucepan
  • colander
  • potato masher
  • large frying pan with lid
  • wooden spoon
  • immersion blender + container


  • salt
  • 1 pound potatoes, scrubbed or peeled, cut into chunks
  • ¼ c olive oil, divided
  • 1 medium celeriac (about ¾ pound), peeled and diced
  • ¼ c cashew milk


Fill the saucepan with water, add a healthy pinch of salt and the potatoes, and boil until soft, 10-15 minutes.

Meanwhile, heat 2 T oil in the frying pan, add celeriac and a pinch of salt, cover, and cook over low heat, stirring occasionally, until soft: 12-15 minutes.

Drain the potatoes, then transfer back to saucepan and mash with remaining 2 T oil.

Transfer the cooked celeriac to the immersion blender container, add milk, and purée.

Stir celeriac purée into the mashed potatoes and serve hot.


Potato celeriac purée is particularly tasty alongside marinated tofu.

The Art of Simple FoodAdapted from the recipe for “Celeriac and potato purée” in The Art of Simple Foodread my review.

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Potato celeriac purée