Celeriac mash

3 Med-large	Celeriac (peeled & diced into 1 inch cubes)
3 kg	Potatoes (Desires peeled & cut for mash)
500g	Butter (diced)
750 ml	Double cream
Dash	White wine vinegar

Method

1.      Rinse the potatoes under cold running water for 10 mins to remove the starch.

2.      Bring to the boil & cook as for mashed potatoes.

3.      When cooked drain off, taking care to remove all excess moisture & pass through a mouli with a fine sieve.

4.      Meanwhile cook the celeriac in a large pan with the butter & barely enough water to cover & place a cartouche on top & cook until soft, make sure the pan doesn’t become dry.

5.      When ready drain off & pass through a mouli with a slightly coarser sieve & then mix with the potato in a clean pan.

6.      Bring the cream to the boil & put the mash on a low to medium heat pour in the hot cream & beat through to cook out the mash.

7.      Adjust the seasoning & add a little dash of white wine vinegar to highlight the flavour of the celeriac.