This Potato Mash with Celeriac, Parsnip and Frizzled Leeks will definitely take your side dish up a notch. A combination of process and recipe additions really amp up the flavour.
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The first time I made this it was part of a winetasting menu that our wine group served for our Christmas gathering. I didn't take pictures of it in December so I just remade it for a cottage dinner party. The original LCBO recipe suggests it for a winter holiday menu and it is wonderful but there is no reason this has to be a winter dish. We eat potatoes in summer right? And- since there are herbs and leeks involved it is also nice when they are in season.
I thought I would write this up while my enthusiasm for the dish is top of mind because... guess what... the serving in the picture... gone... yum... I was in heaven!
What Makes These Mashed Potatoes Special?
Since flavour rules, cooking the potatoes with broth and garlic lays the first layer of flavour, adding celeriac to the mash adds another layer of complexity and the frizzled leek topping is the piece de resistance!
Next, the fact that you can make this ahead and reheat on top of the stove is a real bonus, especially at holiday time. You reserve the cooking liquid and use it to smooth out the mash initially, if necessary, and during the reheat if making ahead. The reheat feature is great for holiday parties when there are lots of items on the menu or for cottage dinners if you want to make it in the early cool of the day or the day before so you can enjoy yourself and your guests!
Ingredient Notes
- I added the optional ¼ cup of melted butter to the mash and I liked it better. You can make it without but it is a richer dish with it.
- I was a little hesitant about adding the mint, but I had fresh mint in my herb garden and thought I should respect the original recipe. It added a very subtle, interesting note. I was worried it would take over the dish, but it didn't. If you don't have mint on hand, don't sweat it. You can cover and freeze assembled dish up to 3 months. Defrost in the fridge and reheat gently. See full instructions in the recipe card.
- Perhaps most important of all... DON'T skip the frizzled leek topping if you can help it. That is what takes the dish from ordinary to sublime!
Wine Pairing
See the wine pairing and full menu here.
They went particularly well with these Classic French Short Ribs!
Potato Mash with Celeriac, Parsnip and Frizzled Leeks
If you tried this, or any other recipe on my website, please leave a 🌟 star rating and let me know it went in the 📝 comments below!
Save Print Pin FacebookIngredients
Basic Mash
- 4 cups chicken stock
- 3 cloves garlic peeled and halved
- 6 large Yukon Gold potatoes peeled and chopped into 2 " dice
- 2 small celery root peeled and chopped into 1" dice
- 2 medium parsnips peeled and chopped into 1" dice
Mash additions
- ¼ cup olive oil
- ¼ cup melted butter (Optional)
- ¼ cup cream (I used 10% instead of whipping cream because I added the butter above)
- ¼ cup fresh parsely finely chopped
- ¼ cup fresh mint finely chopped
- 1 tablespoon grated horseradish (Optional, I did not use)
- Salt and pepper to taste
Garnish
- 1 leek white part only
- ¼ cup olive oil for frying
- sea salt to finish
Instructions
- Combine basic mash ingredients in a sauce pan and bring to a boil. Simmer about 25 minutes till vegetables are tender.
- While the basic mash vegetables are cooking, cut the leek into a fine length-wise julienne.
- Bring the ¼ cup of olive oil to high temperature in a cast iron skillet. Watch the oil carefully. I added the leeks once it started to spit to calm it down. Fry leeks over high heat until they start to turn golden brown. This took 4-5 minutes for me. Be careful not to burn them.
- When the leeks start to turn golden remove them from the pan and drain immediately on a paper towel. Finish the leeks with good quality coarse sea salt such as Maldon.
- When the basic mash vegetables are tender drain, reserving the cooking liquid.
- Mash the basic mash ingredients, then add the Mash addition items stirring vigorously. See Note 1 if you are making this dish ahead. If your mash is too dry you can add some of the reserved liquid til you get the consistency you want.
- Transfer mash to serving or individual dishes depending on if you are plating the meal or not. Top with the frizzled leeks.
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