{Celeriac + Roasted Garlic Mashed Potatoes}

Celeriac, what a matted, chaotic-looking vegetable. Although it’s tough to tell from the exterior, buried beneath that outer disarray is a delicious prize for all your fall cooking. This end-of-season vegetable has a a distinctive celery flavour and is wonderful chopped, grated or mashed, and cooked into those fall soups, stews, or roasts. 

To use it, simply peel away the brown outer skin and roots with a vegetable peeler to reveal the edible white centre. Chop (or grate, depending on use) into pieces and boil (or roast) until tender. In this case, you’ll be boiling and will add your potatoes to the pot as well. See below for the full how-to, and once you have given this mash a whirl, I bet you’ll find yourself becoming a celeriac fan in no time!

These mash leftovers are also great fried crispy in a pan or made into potato fritters, so don’t fear if you end up with extras (or if you’re like me, you’ll do so on purpose)!

A big thank you to Jessica Musslewhite (of Mushrooms & Thyme blog) for creating this delish dish for us with our fall farm veg. Hope you all enjoy sinking into cozy fall food season.

Celeriac + Roasted Garlic Mashed Potatoes


For Roasted Garlic:

  • One or more heads of whole garlic
  • Olive oil
  • Pinch of salt

Celeriac Mash:

  • 1 lg celeriac root, peeled, cut into 1 inch pieces
  • 1 lb potatoes (preferably a good mashing potato), cleaned, cut into 1 inch pieces
  • 5-6 cloves of the roasted garlic
  • 2 tbsp milk
  • 2 tbsp butter
  • Salt and pepper to taste


For Roasted Garlic:

  • Preheat oven to 375°F. Using a sharp knife, cut just the tops of the garlic off, exposing the individual cloves. Put garlic in some tin foil, drizzle with olive oil and sprinkle with salt. Seal the package and bake for 30-40 minutes. Cool enough so you can squeeze the cloves out of their skins. 

Celeriac Mash:

  • In a large pot of boiling water, cook celeriac for 10 minutes. Add potatoes and cook until all vegetables are tender, about 20-25 minutes. Drain. Return vegetables to pot add butter and roasted garlic. Using potato masher, mash vegetables. Add milk; mash until smooth, adding more milk as needed. Season with salt and pepper. Garnish with chives (optional). 


Leftovers are great fried crispy in a pan or made into potato fritters!