1celeriac (celery root)peeled and cut into ½-inch pieces
3potatoespeeled and cut into ½-inch pieces
2clovesof garlicpeeled
⅓cupmilkor heavy cream/double cream
2tablespoonsbutter
Salt and pepperto taste
Instructions
Peel and chop the celeriac and potatoes into small chunks.
Add the celeriac and garlic to a pan of water, bring to the boil then reduce the heat and simmer for 10 mins, then add the potatoes and cook for a further 10-15 minutes or until it’s all soft.
Drain well then mash (you can keep the garlic in or remove before mashing) with the milk and butter. Season with salt and pepper and serve warm.
Video
Notes
You can use any potato for this recipe, but the best potatoes to use for mash are golden potatoes. They are naturally more buttery and soft on the inside which makes for a smoother mashed potato.
The outside peel of celery root is very rough and tough. You may need to use a sharp paring knife to remove the peel instead of a vegetable peeler.
The level of garlic flavor is in your control. You can choose to mash the cooked garlic into the potato celeriac mixture or remove the whole cloves before mashing.
If you want a really smooth mash, cook the celeriac and potatoes separately. Puree the celeriac in a blender, and mash the potatoes separately, then stir them together.
Serving Suggestions
Add a heaping pile to your plate and pour Mushroom Gravy over top for great flavor.