This celeriac and sweet potato mash is a cozy comfort food side dish perfect for your Thanksgiving, Christmas and holiday celebrations! Easy to make, with so much flavour from fresh rosemary and garlic.
Mash is one of those comfort foods that always goes down a storm in my family. Kids and adults alike love this recipe, along with my potato cauliflower mash and cheesy cauliflower mash. I know there will be empty dishes when I serve it!
Making this celeriac sweet potato mash is very simple, and requires minimal ingredients. It's a flavourful side made on the stove top - saving valuable oven space for holiday celebrations when there are always so many dishes!
⭐ Why this recipe is so good
Cozy comfort food with a twist. While regular white potato is so good, this recipe has some different, and very tasty, flavours.
Healthy. We have fresh vegetables, herbs and garlic for all the good stuff!
Versatile. Both kid and adult-friendly, and perfect for a Sunday dinner or holiday celebration.
All the ingredients and their quantities are set out in the recipe card below.
Some notes on a few of them:
- Celeriac - the ugly vegetable in the store! Be sure to slice off the roots and give it a good peel.
- Sweet potatoes - personally I peel mine to make mash, but I know some love to keep the skins on!
- Butter - I've only ever made this with regular butter, but you can use vegan butter if you prefer.
📖 Swaps and variations
Swap rosemary for sage. Both work so well in mash. Sage is quite pungent, so you may wish to reduce the quantity a little.
Choose non-dairy milk of your choice. You can also use regular milk if you prefer.
🔪 Step by step instructions
Making this celeriac sweet potato mash is very easy, with all simple steps:
Cook the celeriac. Add the celeriac and garlic to a large pot and top with water. Bring to a boil, then reduce the heat. Cook for ten minutes (image 1).
Cook the sweet potatoes. Add the sweet potatoes to the pot and continue to cook for another 10-12 minutes until they are fork tender (image 2).
Add the flavourings. After draining the vegetables and garlic in a colander, tip back into your pot. Add the butter, milk, rosemary, salt and black pepper (image 3).
Mash the mixture. Either use a potato masher to mash in the pot, or transfer to a food processor and blend to a creamy texture (image 4).
Add more butter or milk to preference, particularly if you like a very creamy mash. Serve immediately.
💭 Recipe tips and notes
- Dice the celeriac and sweet potatoes into roughly similar size pieces for an even cook time.
- Adjust with more rosemary if you like a very 'herby' flavour.
- If you would like a more savory flavour, you can use vegetable stock rather than water in the pot.
- While I use non-dairy milk, you can also use regular milk if you prefer.
📋 Frequently asked questions
You don't have to peel, and whether or not is down to preference. Personally I like more creamy mash so I peel mine.
It depends on your 'texture preference' for your mash! Like a few lumps? Then use a potato masher. Prefer a very creamy texture? You would probably find using a food processor easier.
If rosemary isn't your thing, then sage or thyme would also be nice!
🐓 How to serve celeriac sweet potato mash
Mash always goes perfectly with comfort food dishes, whether for a weeknight dinner or for holiday celebrations. Some ideas:
- Enjoy as a side for chicken and turkey dishes such as my creamy paprika chicken, blueberry fennel chicken and turkey with sage cream sauce.
- Include in a selection of sides for your Thanksgiving, Christmas dinner or holiday celebrations along with ideas such as my honey rosemary roasted vegetables, pesto Brussels sprouts, sweet potato casserole and my healthy cranberry sauce.
🥕 More tasty sides
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Celeriac and Sweet Potato Mash
- 1 pound sweet potatoes peeled, diced
- 1 celeriac peeled, diced
- 2 garlic cloves peeled
- 4 cups water or vegetable stock
- ½ tablespoon rosemary leaves picked, finely diced
- 1 tablespoon butter
- ¼ cup non-dairy milk
- pinch salt
- pinch black pepper
- Add the celeriac and garlic to a large saucepan and top with water. Bring to a boil, then reduce the heat. Cook for 10 minutes.
- Tip in the diced sweet potatoes, stir to combine with the celeriac and cover. Cook for a further 12 minutes or until the potatoes are fork tender.
- Drain the vegetables in a colander and then tip back into the saucepan. Add the butter, milk, rosemary, salt and black pepper.
- Either use a potato masher to mash in the saucepan or, alternatively, transfer to a food processor to blend. Adjust with more milk or butter to taste preference.
- Dice the celeriac and sweet potatoes into roughly similar sizes for an even cook time.
- For a more savory flavour you can cook the vegetables in vegetable stock rather than water.
- Adjust the amount of rosemary and garlic to taste preference.
- Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
- celeriac, which isn't rated. It is low histamine on other lists.
- garlic, which scores 1.
- black pepper, which scores 2.
- non-dairy milk has variable scores.