ingredients
serves 6
1 pound potatoes, peeled
1 pound celeriac, peeled
salt and pepper
2 tablespoons Butter
2 tbsp heavy cream
method
1. Cut the potatoes and celeriac into even-sized pieces. Add to a pan of cold salted water and bring to the boil. Lower the heat and cook for 15 - 20 minutes or until tender. Drain well, return to the pan and put back over the heat for 30 seconds - 1 minute, shaking the pan, to remove excess moisture.
2. Mash the potatoes and celeriac well with plenty of salt and pepper, then add the butter and heavy cream and mash until smooth. Serve piping hot.
more information
For a piquant flavour, replace the heavy cream with 1 - 2 tbsp wholegrain or Dijon mustard, or 1 - 2 tbsp creamed horseradish.
