Celeriac is the secret ingredient to make mashed potatoes extra special.
- Place celeriac, potatoes and garlic in a saucepan of boiling, salted water over medium-high heat. Cook for 10 to 12 minutes or until tender. Drain in a colander.
- Return vegetables to warm saucepan. Shake saucepan over low heat for 30 seconds or until excess moisture evaporates. Remove from heat.
- Using a potato masher, roughly mash vegetables. Stir in cream and butter. Mash until smooth and creamy. Season with salt and pepper. Serve.
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