Potato, Celeriac and Garlic Mash

900g (2lb) potatoes, roughly chopped
450g (1lb) celeriac, roughly chopped
2 fat garlic cloves, peeled
25g (1oz) butter
125ml (4fl oz) half-fat crème fraîche

In short	Preparation time: 20 mins Cooking time: 12 mins Total time: 32 mins Serves: 8 people Cuisine: British Course: Side dishes
Nutrition (per portion)	143 calories 5g fat (3g saturates) 21g carbs (2g total sugars)

Method

1 Put potatoes and celeriac in separate pans of cold, salted water, each with a garlic clove. Cover, bring to boil, then simmer for 12min or until tender – the celeriac may take less time. Drain, then tip both into a heatproof bowl. Mash with butter and crème fraîche and season well.
2 To keep the veg warm until you’re ready to serve, cover the bowl with foil and sit it in a roasting tin with enough boiling water to come halfway up the side of the tin. Keep the water barely simmering on the hob and the mash will stay warm for 15–20min.

Get ahead... Make mash without butter and crème fraîche up to a day ahead. Cover and chill. To serve, return to pan with butter and crème fraîche and heat gently, stirring, for 6–8min until hot.