This is really a fabulous twist on plain old mashed potatoes. It gives a lot of umph and flavor to a dish that can be pretty dull.
6 large mealy potatoes, like Idaho or russet potatoes
1 large celeriac
1 cup chopped celery leaves
3 tbsp butter
1 tbsp mustard
Salt
1 large celeriac
1 cup chopped celery leaves
3 tbsp butter
1 tbsp mustard
Salt
Peel the potatoes. Peel the celeriac, using a knife to cut the thick skin away until you are left with only creamy white flesh. Cut the potatoes and celeriac into similarly sized pieces for even cooking. In a large soup pot, boil the potatoes and celeriac for 20 minutes in salted water. Drain, shake and dry with kitchen towels before mashing with a potato masher or ricer. Working quickly, add the butter and mustard. Season to taste. Stir through the celery leaves just before dishing up. Serve Celeriac Mash as a side dish or top with slices of smoked pork sausage and gravy as a main meal.
Serves 2 as a main meal, or 4 as a side dish.
