Creamy Celeriac and Potato Mash with Brown Butter
Julia Frey of Vikalinka
Sweet and nutty celeriac with creamy mashed potatoes and a rich brown butter taste.
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Course Side Dish
Cuisine British
Servings 6
Calories 251 kcal
- 750 g /1 head celeriac
- 750 g /4-5 starchy/floury potatoes for mashing
- 80 g / ⅓ cup butter
- 4 tbsp milk
- Salt to taste
- Pepper to taste
- 1 tbsp chives optional
Peel and cut the celeriac and potatoes into cubes. Cook in a large pot filled with water for 20 minutes or until fork tender.
While the vegetables are cooking brown the butter. Add the butter to a small saucepan and start heating it over medium heat. The butter will go through several stages before it will turn into “brown butter”, be patient and don’t walk away from it. First your block of butter will melt, then it will turn frothy. Start stirring it once you see the foam, which will eventually go down and reveal brown, nutty smelling melted butter. Once you see that, take it off the heat and cool.
Drain the celeriac and potatoes and allow them to steam dry in a colander for a couple of minutes. Mash with a potato masher or using a potato ricer. Once the mash is smooth enough for your liking, pour in brown butter and milk, stir to combine. Then season with salt and pepper to taste. Sprinkle with chives before serving.
Serving: 6gCalories: 251kcalCarbohydrates: 34gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 30mgSodium: 222mgPotassium: 921mgFiber: 5gSugar: 3gVitamin A: 374IUVitamin C: 35mgCalcium: 85mgIron: 2mg