Tom Kerridge's Creamy Celeriac and Potato Mash
Celeriac is a wonderfully tasty winter vegetable that’s often overlooked. Mix it with spuds and a creamy mustard sauce and you have a delicious and decadent mash that’s a perfect Sunday lunch side.
Ingredients
Method
Step 1
Place the potato and celeriac into a large saucepan and fill with cold water. Put the pan onto a high heat, bring it up to a simmer and cook for around 20 minutes or until the potatoes and celeriac are tender.
Step 2
While they are cooking, place the butter, milk and cream into a small saucepan and place it over a medium heat until the butter has completely melted, then remove from heat or turn down low just to keep warm.
Step 3
Drain the potatoes and celeriac well and then push them through a ricer to mash together. Then push the potato and celeriac mash through a drum sieve using a dough scraper to smooth out the mash.
Step 4
Put the mash back into the saucepan, season with salt and pepper then pour over the butter and milk mixture and add the Dijon mustard and nutmeg.
Step 5
Place the pan back onto a medium heat and stir well until everything is incorporated and the mash has warmed through. Transfer to a bowl to serve.
Tom's Tip:
For a really silky-smooth mash, you’ll need a drum sieve and a dough scraper. Even if you’ve never heard of a drum sieve, you’ve probably tasted mash in a restaurant that’s been put through one. You don’t have to use one of course, but it’s a great, low-cost item that will add restaurant-level refinement to your home cooking.
