Celeriac Mashed Potatoes

Celeriac adds a nutty flavour without changing the fluffy white appearance.

  • Preparation Time20 mins
  • Cooking Time30 mins
  • Serves6
  • DifficultyEasy
6 (about 1.5kg) medium russet potatoes, peeled, diced
Salt
1 (about 625g) large celeriac, peeled, diced
50g unsalted butter, softened, divided
240ml double cream, divided
Freshly ground black pepper
Special equipment:
Ricer
1) In a large, heavy-bottomed saucepan, add enough water to completely cover the potatoes. Bring the water to a boil over medium-high heat. Add the potatoes and a large pinch of salt. When the water returns to a boil, reduce the heat to a simmer and cook until tender, about 30 minutes.

2) Meanwhile, put the diced celeriac in a saucepan with enough water to cover, bring to a boil, loosely cover and reduce the heat to a simmer. Cook until tender, about 30 minutes. It should be the same consistency as the cooked potatoes.

3) Drain the potatoes. Put them through a ricer and add half of the butter and half of the cream.

4) Drain the celeriac and put it in a blender with the remaining butter and cream. Puree* until smooth, using care, as the puree will be very hot.

5) Add the celeriac puree to the potatoes and mix well. Lightly season with salt and pepper.

*Cook's Note: When blending hot liquids, remove the liquid from the heat and allow it to cool for at least 5 minutes. Transfer the liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore we cannot make representation as to the results.

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