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Potato and celeriac mash (v) (serves 4, preparation time 10 minutes, cooking time 10 minutes)
January 9, 2011
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
