Potato, Celeriac and Garlic Mash

Serves: 8

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Total Time: 32

Prep Time: 20

Cook Time: 12

• 900 gram(s) (2lb) potatoes, roughly chopped
• 450 gram(s) (1lb) celeriac, roughly chopped
• 2  fat garlic cloves, peeled
• 25 gram(s) butter
• 125 ml half-fat crème fraîche

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.
3. 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.

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