Roasted Celeriac Thyme Mash (Printable Version)

Smooth mash blending roasted celeriac, potatoes, and thyme for a tasty, comforting side dish.

# Ingredient List:

→ Vegetables

01 - 1 large celeriac (approximately 1.54 lbs), peeled and cut into 3/4-inch cubes
02 - 2 medium Yukon Gold potatoes (approximately 0.66 lbs), peeled and cut into chunks

→ Aromatics & Seasoning

03 - 2 tablespoons olive oil
04 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
05 - 2 garlic cloves, smashed
06 - Salt, to taste
07 - Freshly ground black pepper, to taste

→ Dairy

08 - 1/4 cup whole milk (substitute with plant-based milk for vegan option)
09 - 2 tablespoons unsalted butter (substitute with vegan butter if desired)

# How to Make It:

01 - Set oven to 400°F to prepare for roasting.
02 - On a baking tray, toss celeriac and potatoes with olive oil, thyme, garlic, salt, and pepper. Arrange in a single layer.
03 - Roast for 35 to 40 minutes, stirring halfway through, until tender and golden brown.
04 - Discard the garlic cloves and transfer the roasted vegetables to a large bowl.
05 - Add butter and warm milk, then mash using a potato masher or hand mixer until smooth and creamy. Adjust seasoning as needed.
06 - Serve the mash hot, optionally garnished with additional fresh thyme.

# Expert Advice:

01 -
  • It tastes like it took hours, but comes together in under an hour with minimal fuss.
  • The thyme infuses the whole dish with a subtle, herbaceous depth that feels effortless but impressive.
  • Celeriac has this naturally creamy texture that needs less butter and cream than potato mash, so it feels indulgent without being heavy.
02 -
  • Never add cold milk straight from the fridge—it cools the mash and makes it harder to achieve that silky consistency; warm it slightly first.
  • Celeriac breaks down faster than potatoes, so keep an eye on it and don't hesitate to pull it out early if it's already tender while the potatoes need more time.
03 -
  • Toast your thyme lightly in the oven before adding it to the oil—it releases the oils in the leaves and makes the flavor more pronounced without bitterness.
  • If your celeriac tastes slightly bitter after roasting, a small knob of extra butter stirred in at the end masks it beautifully and reminds you that sometimes the answer is just more butter.

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