I remember the first time I tried celeriac mash. I was skeptical because it didn’t look like your typical mashed potato. It was pale, knobby, and almost intimidating. But the moment I took a bite, I was hooked. The texture was creamy, the flavor earthy yet slightly sweet, and it felt like comfort food with a twist. That’s when I decided to try Jamie Oliver’s version. He has a way of taking humble ingredients and making them feel special.
Celeriac mash is one of those recipes that surprises everyone at the table. It’s rich, smooth, and pairs with almost anything. And the best part is, it’s simple enough for weeknights but fancy enough for dinner parties.
Jamie Oliver’s Celeriac Mash Recipe
I first discovered Jamie Oliver’s celeriac mash while flipping through one of his cookbooks late at night. The recipe felt like a secret-something you wouldn’t expect to impress guests but secretly would. He keeps it straightforward, highlighting the natural flavors of celeriac.
Here’s the charm of Jamie’s approach:
- Minimal ingredients
- No complicated techniques
- Creamy, flavorful results every time
This isn’t just mash. It’s an experience that elevates a humble root vegetable into a showstopper.
Ingredients Needed
I always like to lay everything out before I start cooking. Gathering the ingredients feels like a ritual, and it sets the stage for something great. For Jamie Oliver’s celeriac mash, you’ll need:
- 1 large celeriac (about 500-600g)
- 1 medium potato (optional, for extra creaminess)
- 50g unsalted butter
- 100ml full-fat milk or cream
- Salt to taste
- Freshly ground black pepper
- A pinch of nutmeg (optional, but adds depth)
These are simple ingredients, yet together they create magic.
How To Make Jamie Oliver’s Celeriac Mash
The first time I tried this, I remember peeling the celeriac and thinking, “This is going to be tricky”. But Jamie makes it easy:
- Prep the celeriac – Peel the knobby skin and cut into even chunks. If using potato, chop it similarly.
- Cook gently – Boil the celeriac (and potato) in salted water for about 15-20 minutes, until soft.
- Drain and dry – Make sure no water remains. This keeps the mash creamy, not watery.
- Mash with love – Add butter, milk, salt, pepper, and nutmeg. Use a potato masher or hand blender for smoothness.
- Adjust seasoning – Taste and tweak. This is where your personal touch shines.
- Serve warm – It pairs beautifully with roasted meats, fish, or even a hearty vegetarian stew.
Ingredient Science Spotlight
I’ve always been fascinated by why some mash just works. Here’s what’s happening in celeriac mash:
- Celeriac – Rich in natural sugars, which caramelize slightly during boiling. This gives a subtle sweetness.
- Potato (optional) – Adds extra starch, making the texture silkier.
- Butter – Fat coats the starch molecules, creating a creamy mouthfeel.
- Milk or cream – Contributes moisture and fat for smoothness.
- Nutmeg – Enhances the earthy flavor of celeriac without overpowering it.
Understanding this helps you tweak the recipe without guessing.
Expert Tips
The first time I mashed celeriac, I made it too watery. Here’s what I’ve learned since:
- Peel thoroughly – The skin can be tough and fibrous.
- Cut evenly – Even chunks cook consistently.
- Don’t overboil – Mushy celeriac loses flavor.
- Warm butter and milk – Cold liquids shock the mash and make it lumpy.
- Use a hand blender for ultimate creaminess – Or stick with a masher for a rustic texture.
These tips turn a good mash into a great one.
Recipe Variations
I like to play around depending on the season and mood:
- Garlic twist – Roast a few cloves and mash them in.
- Herb infusion – Add fresh thyme or chives for brightness.
- Cheese upgrade – A little Parmesan or Gruyère adds richness.
- Vegan version – Use olive oil and unsweetened almond milk.
Each variation gives a slightly different personality to the dish without losing its core appeal.
Final Words
I’ve made this mash for casual dinners and for holiday feasts. Each time, it receives the same reaction: surprise and delight. The simplicity of Jamie Oliver’s approach is what makes it timeless.
It’s a recipe that teaches patience, precision, and love for simple ingredients. And the bonus? It’s impossible not to feel a sense of accomplishment when everyone digs in.
FAQs
What Makes Jamie Oliver’s Celeriac Mash Different From Regular Mashed Potatoes?
Jamie Oliver’s celeriac mash uses celeriac (celery root) instead of potatoes, giving it a nutty, earthy flavor that’s lighter and lower in carbs.
Can I Make Jamie Oliver’s Celeriac Mash Ahead Of Time?
Yes, you can make it a day ahead. Just store it in an airtight container and reheat it gently on the stove.
What Can I Pair With Celeriac Mash For A Full Meal?
Celeriac mash goes great with roasted meats like chicken or beef, or even a hearty mushroom stew for a vegetarian option.