- 2 Large celeriac roots, 1.5kg total weight, peeled and chopped into fat chunks
- 4 Large potatoes, peeled and chopped
- Thick slice of butter
- 125ml Whipping or double cream
- 2 tbsp Dijon or grain mustard
Cook celeriac in boiling salted water for 30-40 mins until tender. Do the same with the potatoes.
Drain both lots of veg and tip them into one pan. Return to the heat for a few mins to dry out then mash well with the butter until almost smooth. Tip the cream and mustard into a small pan. Warm for a minute or so then remove from the heat.
Scrape the seasoned cream into the mash with a generous grind of black pepper and beat until smooth and fluffy