Celeriac adds great depth and flavour to these dairy-free mashed potatoes, a side dish that is quick and easy to prepare on a weeknight.
4 people made this
1.25kg potatoes, peeled and cut into 2cm cubes
1 large celeriac, peeled and cut into 2cm cubes
3 cloves garlic, peeled
120ml almond milk, divided
4 tablespoons extra-virgin olive oil, divided
2 tablespoons minced fresh chives
1/2 teaspoon salt, or to taste
freshly ground black pepper to taste
Method Prep:25min › Cook:27min › Ready in:52min
Place potatoes and celeriac in a large pot. Pour in enough water to cover. Bring to the boil; reduce heat and simmer until tender, about 20 minutes. Drain and return to the pot. Cook over medium-high heat until dry, 2 to 3 minutes. Remove from heat.
Pulse potatoes, celeriac and garlic in a food processor in batches, adding almond milk and olive oil as you pulse to reach desired consistency. Transfer to a large bowl. Stir in chives, salt and black pepper.