Potato and celeriac mash (v) (serves 4, preparation time 10 minutes, cooking time 10 minutes)

I have made this recipe two ways, once as a mash and once as a puree.  Both work well and it really depends on the consistency that you require.

Ingredients:

• 225g potatoes
• 450g celeriac
• 1 clove of garlic
• 25g butter
• 75ml creme fraiche
• seasoning

Optional Extras:

If you want a puree then I would put the ingredients into a blender until they are smooth.

If you want a mash then use a potato masher and less creme fraiche.  

Here’s what you do:

Step 1 - Chop the potatoes and celeriac into even sized pieces, about 2cm cubes.

Step 2 - Boil the potatoes, celeriac, garlic and salt for ten minutes (until they are tender) and then drain.

Step 3 - Choose whether you are going to make mash or puree and add the butter, creme fraiche and black pepper.  Blend to your desired consistency. 

Step 4 - Put the potatoes into the hot oil and allow them to fry until they are golden brown.  This should take about 8 minutes.

Step 5 - Turn the chips out onto kitchen towel to drain off any excess oil and then serve.

Kitchen implements required:

• Chopping board
• Sharp knife
• Pan
• Blender/masher