I made a great discovery yesterday. How to make celeriac mash more the texture of potato mash! I love celeriac, but mashing it just doesn't yield the same texture (and the taste is a bit too strong). I've found that if you add leeks to the celeriac at the last couple of minutes of boiling, that it helps with the taste. But the texture is still a bit too 'sloppy' for want of a better description.
Last night, I boiled the celeriac till soft as usual, drained it, and then left it in the colander to dry. Then put it back in a dry pan, on the heat, to dry it out a bit more, before adding butter, and mashing it with the hand held blender. (I deliberately left a bit of texture in it).
Then I added about 3oz mature cheddar, grated, and stirred that in (with a good seasoning of black pepper), and put it in an oven dish and baked it for about half an hour.
I know this is a bit of a faff, and it will take probably an hour all told to do this, but the final result was really yummy. It dries it all out and it tastes and has a texture much more like potato mash.
(Oh, and I served it with pork fillet, in medallions, pan fried and served with a mushroom, garlic and cream sauce, and leeks and asparagus, fried with a few chilli flakes and the juice of half a lemon).