Mashed potatoes and celeriac

    52 min

    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

    Serves: 8 

    • 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

    Prep:25min  ›  Cook:27min  ›  Ready in:52min 

    1. 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.
    2. 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.

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