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Celeriac mash

Prepare
less than 30 mins
Cook
10 to 30 mins
Serve
Serves 4

The key to light, fluffy celeriac mash is to include some floury potatoes (such as Maris Piper or King Edward), this ensures you'll get smooth creamy mash, just as it ought to be.

By The BBC Food team

Shopping list

Ingredients

Method

  1. Put the potatoes and celeriac in a large saucepan of salted water and bring to the boil.

  2. Reduce the heat and simmer for 15 minutes, or until tender. Drain well and return to the pan to steam for a minute or so.

  3. Mash the cooked potatoes and celeriac until fairly smooth (or through a ricer). Add the butter and cream and mash again until completely smooth with no lumps.

  4. Season, to taste, with salt and freshly ground black pepper and serve warm.