There is only one word to describe this mash – scrumptious! It’s rich and pillowy, with earthy flavours and little salty hits …
850g (about 1½ pounds) floury potatoes, peeled and cubed
800g (about 1½ pound) celeriac
Juice of ½ a lemon
2 Tbsp butter, plus a little extra for sizzling bacon
2–3 Tbsp cream, heated
150g (about 5 ounces) free-range dry- cured thickly sliced bacon, chopped (or bacon lardons)
2 Tbsp snipped chives
1 Place potato cubes in a saucepan, cover with cold water, salt lightly and bring to a gentle boil. Lower heat and cook gently until tender.
2 Peel celeriac with a sharp sturdy knife, ensuring all deep roots are removed. Cut into chunks and as the pieces are prepared, put them in a bowl of water with lemon juice to slow discolouration. When all the celeriac has been prepared, drain and cook as described for potatoes.
3 Drain potatoes, then return them to wiped-out pan and set pan back on heat for a few minutes to dry off. Drain celeriac and let it steam dry in the same manner for a few minutes. Pass potatoes and celeriac together through a mouli-legumes, or mash by hand. Beat in butter, ¾ of a teaspoon of salt and enough hot cream to make a creamy purée.
4 While vegetables are cooking, sizzle bacon in a little butter until crisp (this can be done ahead). Tip mash into a heated serving bowl. Tilt pan and scoop off bacon. Scatter mash with bacon, then chives. Turn 2–3 times with a spoon, then serve.
Photography of Potato & Celeriac Mash
Aaron McLean http://www.aaronmclean.com