Combining potato and celeriac produces a deliciously light and creamy mash that goes so well with a rich, hearty pie.
Ingredients
- 750 g floury potatoes, peeled and cubed
- 500 g celeriac, peeled and cubed
- 60 ml double cream
- 25 g salted butter
- Pinch grated nutmeg
Instructions
1 Put the potatoes into a pan of lightly salted water. Bring to the boil and cook for 12–15 min until tender. Drain well and immediately return to the pan. Meanwhile, steam the celeriac for 15 min until tender.
2 Add the celeriac to the potatoes and cook over low heat for 1–2 min to dry the mixture out.
3 Mash the potatoes and celeriac until as smooth as possible (use a potato ricer if you have one). Stir in the cream, butter and nutmeg, and season to taste. Serve with the pie and greens.
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Feature Image: W&H June 2024 print issue
