Mash made of potatoes and celeriac

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Mashed potatoes and celeriac is an excellent and tasty side dish for both meat and fish. And why not for poultry too.

PORTION: 4 persons
TIME TO MAKE: 30 minutes

  • 4-5 middle-sized or large potatoes
  • a celeriac weighing about the same as the potatoes
  • cream
  • butter
  • salt
  • nutmeg
  • parsley
  • (1 spring onion, ends removed and roughly chopped

Peel the celeriac and 4-5 potatoes. Dice them to the preferred size: the smaller the pieces, the faster they’ll cook – even though you want to avoid chopping too small pieces. I’ve found that cutting the potatoes into 4-6 pieces is good size.

Heat up salted water until it boils. Boil the potatoes and celeriac until they are evenly cooked – a good way to test this is to put a fork through them – when it goes in easily they are ready. Pour out the water.

Mash the vegetables with pestle, put the kettle back on the hot stove and add a big pat of butter and about 1 deciliter of cream. Make sure that the mash doesn’t burn! (Add spring onion if it is to your taste).

Add salt and small pinch of nutmeg. Mix by using a hand blender or continue with the pestle. If the mash is too thick, add a bit of cream. Taste and add more salt if needed, but just a small pinch at a time to avoid salting the mash too much. Lastly add a handful of finely cut parsley. Mix by using a spoon, at this point you don’t need the hand blender anymore.

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