Potato and celeriac mash

This unusual recipe comes from Jamie Oliver's new book: "Jamie's Great Britain" ISBN 978-0718156817 and goes well with Guinness lamb shanks with dark sticky gravy.

It is ever so simple to make and is probably a good way to introduce kids to odd vegetables - they don't come much stranger than this!

If you like the taste of celery, you'll love this; it's celery flavoured mashed potato.

Potato and celeriac mash

Servings:	6 as an accompaniment Any leftovers freeze well.
Calories per serving:	150
Ready in:	35 minutes
Prep. time:	10 minutes
Cook time:	25 minutes
Difficulty:
Recipe author:	Chef
First published:	21st January 2013

Best recipe review I prefer plain mash 4.5/5 Not bad for a change, but I don;t think you can beat good old mashed potato and butter. Paul R Smith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1 whole celeriac, about 1 kg
• About 800g potatoes - see method
• A splash of full cream milk or single cream
• 1 tablespoon butter
• Salt and pepper

Method

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

• 

  Cut the potatoes into quarters and the celeriac into slighly smaller chunks

• 

  Potatoes and celeriac

Serving suggestions

Serve immediately.

Left overs freeze well and can be reheated in the microwave.

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