Tom Kerridge's Creamy Celeriac and Potato Mash

Ingredients

• 1.2 kg Maris Piper or King Edward potatoes, peeled and cut into 2.5cm chunks
• 800 g celeriac, peeled and cut into 1cm chunks
• 150 g butter
• 150 ml milk
• 150 ml double cream
• Salt and freshly ground black pepper
• 1 tbsp Dijon mustard
• 1/4 nutmeg, finely grated

Instructions

1. 1

   Place the potato and celeriac into a large saucepan and fill with cold water. Put the pan onto a high heat, bring it up to a simmer and cook for around 20 minutes or until the potatoes and celeriac are tender.

2. 2

   While they are cooking, place the butter, milk and cream into a small saucepan and place it over a medium heat until the butter has completely melted, then remove from heat or turn down low just to keep warm.

3. 3

   Drain the potatoes and celeriac well and then push them through a ricer to mash together. Then push the potato and celeriac mash through a drum sieve using a dough scraper to smooth out the mash.

4. 4

   Put the mash back into the saucepan, season with salt and pepper then pour over the butter and milk mixture and add the Dijon mustard and nutmeg.

5. 5

   Place the pan back onto a medium heat and stir well until everything is incorporated and the mash has warmed through. Transfer to a bowl to serve.

6. 6

   Tom's Tip:: For a really silky-smooth mash, you’ll need a drum sieve and a dough scraper. Even if you’ve never heard of a drum sieve, you’ve probably tasted mash in a restaurant that’s been put through one. You don’t have to use one of course, but it’s a great, low-cost item that will add restaurant-level refinement to your home cooking.