Celery Root Mash: A Delicious Alternative to Mashed Potatoes

Source: Micki Seibel, March 2013

Source: Micki Seibel, March 2013

As promised in my post about using celery root as a substitute for potato, here is one of my favorite celery root recipes: celery root mash. This makes a healthier and more flavorful alternative to mashed potatoes. In addition to the celery root being lower in carbs and calories than potatoes, this side dish gets its flavor from the celery root, broth, and truffle oil rather than cream, butter, or sour cream traditionally added to mashed potatoes. This makes the overall dish a healthier alternative.

Given that the truffle oil and the celery root are rather rich in flavor, I generally serve a smaller portion than I would of mashed potatoes (yet another way that celery root is a healthier alternative to potato).


The raw celery root bulb doesn’t look very attractive, but once peeled and cooked, its delicate flavors make an earthy and delicious accompaniment to heavy meat and fowl dishes.
Source: Micki Seibel, March 2013


  • 1 bulb of celery root, peeled and cut into 1″ cubes
  • 3 cups of vegetable broth
  • 1 teaspoon of truffle oil (alternatively, 1/4 teaspoon of allspice. See #3 in “How Not to Screw It Up Below”)
  • kosher salt
  • white pepper


  1. Peel the celery root and cut into 1″ cubes. Place in a pot with enough vegetable broth to cover. Bring to a boil, cover, reduce heat to low, and simmer until the celery root is softened (about 20 minutes).
  2. Transfer the celery root to a food processor or blender. Add 1/4 cup of the broth and blend until it reaches the texture of soft polenta. Add more broth, if necessary.
  3. Add 1 teaspoon of black truffle oil and kosher salt and white pepper to taste. Blend to mix.

How to Not Screw It Up

  1. You only need to soften the celery root with boiling to make it easier to blend. There is no need to overcook it. Most recipes I’ve seen for celery root cook it for 30-40 minutes, and in my experience that’s too long. No one likes mushy vegetables.
  2. Be conservative when adding the broth to blend. You can always add more, but you can’t take it away. This is not a recipe for celery root soup.
  3. Black truffle oil can be very expensive. The last bottle we purchased cost us about $20 for 3 1/2 ounces. If you don’t want to spend that kind of money, you can instead season the mash with 1/4 teaspoon of allspice. Although the result will taste different, you still get a great celery root mash at a much cheaper price.

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