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Food & drink How-to

How to Make Celeriac Mash: A Creamy, Low-Carb Potato Alternative

A grounded, five-to-ten step recipe that turns celeriac (celery root) into a silky mash with minimal fuss: peeling, even chopping, gentle simmering, seasoning and options for dairy-free lightness. Includes texture checkpoints so you don’t overcook or make glue.

8 clear steps·Illustrated guide
Illustration of a bowl of creamy celeriac mash on a rustic surface with whole and halved celeriac roots and a spoon.
  1. 01

    Choose and prep the celeriac

    Pick a firm celeriac (celery root) about 1 to 1.5 pounds for 3–4 servings; it should feel heavy for its size and not soft. Trim the stringy root ends and any tough top where the stems were. Rinse well under cold water to remove dirt before you cut.

    Whole celeriac and trimmed celeriac on a wooden cutting board with a towel.
  2. 02

    Peel the skin carefully

    Use a sturdy vegetable peeler to remove the knobbly outer skin, or pare with a small sharp knife for stubborn spots. Remove down to the pale flesh; the bulb can be oddly shaped so take your time and keep the pieces manageable.

    Hands peeling celeriac with a vegetable peeler, peeled skin curling away.
  3. 03

    Cut into even 1-inch cubes

    Cut the peeled celeriac into roughly 1-inch cubes so they cook evenly. First slice into rounds or slabs, then stack and cut into uniform sticks and cubes. Aim for pieces of similar size — uneven pieces equal uneven cooking.

    Cutting board showing even 1-inch celeriac cubes and a knife.
  4. 04

    Cover with cold salted water and simmer

    Place the cubes in a medium saucepan and add cold water to cover by about 1 inch. Add about 1 teaspoon of salt per quart of water. Bring to a gentle simmer over medium heat, then lower to maintain a simmer. Cook until a fork slides through a cube with no resistance — usually 15–25 minutes depending on size.

    Saucepan with celeriac cubes covered in water simmering on the stove.
  5. 05

    Drain and steam-dry briefly

    Drain the cooked celeriac in a colander. Return the drained pieces to the still-warm pot and place over very low heat for 1–2 minutes, shaking the pot occasionally to evaporate excess water. This keeps the mash from becoming watery — check: pieces should be soft but not waterlogged.

    Draining celeriac cubes and returning them to the pot to steam-dry.
  6. 06

    Mash with fat and a splash of liquid

    Mash using a potato masher for a rustic texture or press through a ricer for silkier results. For approximately 1 pound of cooked celeriac start with 2 tablespoons of butter (or 2 tablespoons olive oil for dairy-free) and 2 tablespoons of milk or unsweetened plant milk; add more liquid a tablespoon at a time until the mash is creamy. Mix gently — overworking can make a gluey texture.

    Mashing celeriac in a pot with butter and milk being added.
  7. 07

    Season, brighten and check final texture

    Season with salt and freshly ground black pepper, then brighten with about 1 teaspoon of lemon juice per pound to lift flavors. Optional: a pinch of nutmeg or a spoonful of roasted garlic. Texture checkpoint: the mash should hold a soft peak but glide off a spoon — not soupy, not gummy. Taste and adjust salt, acid and fat.

    Bowl of finished celeriac mash with lemon wedge and herbs being sprinkled on top.
  8. 08

    Serve warm and store properly

    Serve immediately while warm, topped with an extra drizzle of olive oil or a pat of butter and chopped chives if desired. Leftovers: cool to room temperature promptly and refrigerate within two hours in a covered container; use within 3–4 days. Reheat gently with a splash of milk or oil over low heat or in short bursts in the microwave.

    Serving celeriac mash on a plate with a covered container of leftovers and a refrigerator in the background.

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