Potato and celeriac mash with Manchego
This creamy side dish recipe goes well with a simple roast chicken or roast pork, or with bangers to make a change from your usual mash.
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Ingredients
- 200g floury potatoes, cut into chunks
- 1 small celeriac, cut into chunks
- 200ml milk
- 25g butter
- A splash of cream
- 30g grated Manchego
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Method
- Put the potatoes and celeriac in a pan of salted water with 200ml milk. Bring both to the boil, then simmer gently for 15 minutes, until tender.
- Drain both pans and mash together with the butter, cream and Manchego. Season and serve.
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