Celeriac and Potato Mash
Mashed potatoes is one of those dishes that just tastes infinitely better when made fresh. Mashed potatoes fits to a variety of dishes from bangers to a good old fashioned steak. Basic mashed potatoes is really easy to make, here is a slight variation adding some celeriac to the mix. Healthy, delicious and a interesting twist on normal “boring” mashed potatoes.
- 1 kg potatoes
- 1-2 celeriac bulbs
- 4 tablespoons butter
- 1/2 cup heavy cream
- parsley (fresh if possible)
Serves: 4 as side dish
- Cook the diced celeriac in a large pot of boiling salt water for about 15 minutes.
- Add the diced potatoes to the pot and continue to boil until both potato and celeriac are nice and soft (should take around another 15 minutes).
- Drain the water and return the celeriac and potatoes to the same pot.
- Stir over medium-high heat until any extra water has evaporated, about 2 minutes.
- Add the cream and butter and mash the mixture until it is as smooth as you want it to be. Don’t mash it too much, also please don’t use a blender for this. Potato mashers are the tool of choice and if you don’t have one a large fork works just as well.
- Season to taste with salt, pepper and a dash of nutmeg.
- Serve sprinkled with parsley.
Tips & Tricks
To make “normal” mashed potatoes just leave out the celeriac.
To add colour and texture to the dish leave the skins on the potatoes.
For interesting taste alternatives try adding rosemary, parsley or wasabi.