Mash made of potatoes and celeriac

PORTION: 4 servings
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.