• 1 lb (450 g) potatoes
• 1½ lb (675 g) celeriac
• 2 oz (56 g) butter
• 2 to 3 tablespoons double cream
• Salt and black pepper

Method:

1. Peel and cut the potatoes into evenly sized pieces and place in a pan. Cover with cold water, add salt, cover and bring to the boil. Reduce to simmer and cook for about 15 minutes until tender. Drain.
2. Peel and cut the celeriac and cut into ½" (1.25 cm) pieces and place in a separate pan. Cover with cold water, add salt, cover and bring to the boil. Reduce to simmer and cook for about 15 minutes until tender. Drain. Puree through a blender or pushing through a sieve.
3. Mash the potatoes, add the pureed celeriac, butter and cream. Season with salt and pepper and then mash well together.
4. Serve hot.

Serves 4 to 6.

Nice if transferred to a oven-proof dish and either grilled or browned on the top in the oven.