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.
1 clove of garlic
75ml creme fraiche
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: