This easy mash recipe is a great alternative to potato mash and ideal to accompany your Sunday roast. A stick blender is great for getting a really smooth, creamy mash, but you could use a potato masher if you prefer.
Small handful thyme, leaves picked and roughly chopped
Directions
Step 1 Cook celeriac in a large pan of boiling, salted water for 20min, or until tender. Drain well and leave to steam dry and cool slightly in a colander for 10min.
Step 2Return drained celeriac to pan with the butter, crème fraiche and some seasoning. Purée until smooth with a stick blender.
Step 3Heat through, if needed, until piping hot. Stir through the mustard and thyme, check seasoning and serve.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
