Mashed Potatoes with Celeriac & Apple


Preparation info

  • Difficulty


  • Serves

    4 to 6

Appears in

Home Made Christmas

Home Made Christmas

By Yvette van Boven

Published 2018

  • About

Terribly easy, as you can make this recipe in advance, and before serving the first course you just pop it into the oven. By adding apple and celeriac, the mashed potatoes become a wonderful companion for game or a stew, like the one.


  • 18 ounces (500 g) celeriac, peeled and cubed
  • 18 ounces (500 g) mealy potatoes, peeled and cubed
  • 2 apples (Cortland or Braeburn), peeled and cubed
  • Sea salt and freshly ground black pepper
  • A pinch of freshly grated nutmeg
  • 3 tablespoons butter
  • 1 tablespoon minced fresh flat-leaf parsley, plus some extra for garnish
  • 2 tablespoons dry breadcrumbs



Bring a pan of water to a boil. Add some salt once the water boils and then the celeriac, and after 15 minutes add the potatoes and apples. Cook for another 20 minutes, until everything is tender. Drain well (celeriac especially contains a lot of liquid). Mash everything; I like to first mash the celeriac so that I can drain the liquid some more, and then I proceed with the rest. You can also use a potato ricer.

Season the puree with salt, pepper, and nutmeg. Fold in the butter and parsley and serve, or if you wish to serve it later, let the puree cool completely and keep in the fridge. Use an ice cream scoop to form balls and place them in a buttered oven dish. Cover until ready to reheat.


Preheat the oven to 350°F (180°C).

Sprinkle the potato balls with the breadcrumbs mixed with parsley, salt, and pepper. Bake them for about 20 minutes, until golden brown.