Imagine a side dish so luxuriously smooth and rich that it transforms an ordinary meal into a gourmet experience. This Creamy Celeriac Potato Mash with Brown Butter is not just another mashed potato recipe – it's a culinary revelation that combines the earthy sweetness of celeriac with the classic comfort of potatoes, elevated by the magical nutty depth of brown butter. Whether you're looking to impress dinner guests or treat yourself to a restaurant-quality side dish, this recipe is about to become your new obsession.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1 lb potatoes, peeled and cubed
- 1 lb celeriac, peeled and cubed
- 1/2 cup heavy cream
- 4 tablespoons butter
- Salt and pepper to taste
- Fresh chives for garnish
Instructions
- Prepare your ingredients by peeling and cutting potatoes and celeriac into roughly 1-inch cubes. Ensure they are similar in size for even cooking.
- Place the potato and celeriac cubes in a large pot and cover completely with cold, salted water. This helps season the vegetables from the start and ensures even cooking.
- Bring the water to a rolling boil over high heat, then reduce to medium-high and cook for approximately 15-18 minutes, or until both vegetables are tender when pierced with a fork.
- While vegetables are cooking, prepare brown butter by melting butter in a small saucepan over medium heat. Cook until butter turns a golden-brown color and develops a nutty aroma, approximately 3-4 minutes. Remove from heat and set aside.
- Once vegetables are cooked, drain thoroughly in a colander and return to the hot pot to allow excess moisture to evaporate.
- Add heavy cream and brown butter to the pot. Mash the vegetables using a potato masher or rigged potato ricer until smooth and creamy.
- Season generously with salt and freshly ground black pepper, tasting and adjusting seasoning as needed.
- Transfer the mash to a serving dish, creating soft peaks with the back of a spoon. Drizzle additional brown butter on top.
- Garnish with finely chopped fresh chives and serve immediately while hot and creamy.
Tips
- Cube Size Matters: Cut your potatoes and celeriac into uniform 1-inch pieces to ensure even cooking and consistent texture.
- Salt Your Water: Season the cooking water generously – this is your first chance to build flavor from the inside out.
- Brown Butter Technique: Watch your butter carefully when browning. The line between perfectly nutty and burnt is thin. Remove from heat as soon as it turns golden brown and smells wonderfully nutty.
- Moisture is Key: Let the vegetables sit in the hot pot after draining to allow excess moisture to evaporate, ensuring a creamy, not watery, mash.
- Mashing Method: For the smoothest texture, use a potato ricer. If you prefer some texture, a traditional potato masher works great.
- Taste and Adjust: Always taste and season your mash before serving. The right amount of salt and pepper can make all the difference.
- Serve Immediately: This dish is best enjoyed hot, with those beautiful brown butter drizzles and fresh chive garnish.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 3g
Fat: 16g
Saturated Fat: 10g
Cholesterol: 50mg
