Step 1 - Peel the celeriac and potatoes and chop into chunks roughly the same size. Put in a pot of water and bring to the boil and simmer until soft (around 30 minutes, depending on how big the chunks are). Drain and then place back into the pot and allow excess water to evaporate. Step 2 - Start to mash the celeriac and potato.. Method. Peel and chop 1.5kg of Maris piper potatoes and 1 celeriac (800g) into large even-sized chunks. Place into a large pan of boiling salted water and cook on a medium heat for 15 minutes, or until tender, then drain and allow to steam dry. Tip back into the pan, then add 30g of unsalted butter and 50ml of semi-skimmed milk.

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Method. Put the celeriac, potatoes and garlic in a large saucepan and cover with the stock. Bring to the boil, then reduce the heat and simmer for 10-12 mins until the potatoes and celeriac are tender. Drain in a colander, then return everything to the saucepan. Add the butter, rosemary, cheese and mustard and mash together.. Directions. Place potatoes and celeriac in a medium saucepan, and fill with enough cold water to cover by about 2 inches. Bring to a boil over high heat; add salt generously. Reduce heat to a simmer, and cook until vegetables are tender when pierced with a paring knife, 20 to 25 minutes. Drain in a colander.