Potato And Celeriac Mash Recipes

POTATO AND CELERIAC MASH

Steps:

• 'Peel' the celeriac by roughly slicing off the skin - don't try to peel in conventionally.
• Wash the 'peeled' celeriac - you will probably get about 800g of celeriac from a 1 kg celeriac.
• Weigh out an equivalent amount of peeled potatoes, the amount does not have to be accurate - 50/50 ish.
• Cut the potatoes into quarters and the celeriac into slightly smaller chunks into small chunks so they cook quickly and evenly.
• Add to a large pan of boiling salted water, return to the boil and cook for 20 minutes.
• Drain and leave in the pan to steam for few minutes.
• Mash with a potato ricer or a potato masher.
• Add a tablespoon of butter, a splash of full cream milk or single cream.
• Season and serve.

CELERIAC, POTATO AND ROASTED GARLIC MASH

Steps:

• Preheat oven to 200°C.
• Add lemon juice to a bowl of water.
• Peel and dice celeriac and add to water (lemon prevents browning).
• Add celeriac and potato to 2 separate saucepans of water that has been salted.
• Cook celeriac for 25 minutes or until tender and cook potato for 15 minutes, or until tender. Drain.
• Place garlic on baking tray and roast for about 20 minutes, let cool and peel away skins.
• Add butter and cream to potatoes and mash.
• Using a food processor, add celeriac and garlic and pulse until smooth, scraping down the sides as necessary.
• Add to potato mash and stir to combine.
• Season with salt and pepper to taste.