Cele­ri­ac and Char­lotte Pota­to Mash (serves 4 with scallops)

Cele­ri­ac and Char­lotte Pota­to Mash
(serves 4 with scallops)

1/2 large head of cele­ri­ac, peeled and cut into 1‑inch cubes
6 medi­um Char­lotte pota­toes, peeled
6 tbsps unsalt­ed butter
1/2 cup sin­gle cream
salt and pepper

Place cele­ri­ac and pota­toes in salt­ed water and bring to the boil. Boil for at least 30 min­utes of until all are soft to the touch of a fork. Push through a ricer and mash with but­ter and cream, then salt and pep­per to taste.