- (about two pounds) Potatoes, preferably new or boiling type
- (1 large root, 1-2 pounds) Celeriac or celery root (when in season)
- (2 Tablespoons) Table Salt
- (4-6 ounces, about half a bar) French Butter, Beurre D'Isigny, 250g
- (1/2 cup) Cream or Créme Fraîche
- (to taste) Fresh milled black pepper and sea salt
Place potatoes in a large pot, cutting any larger tubers to about the size of a small plum. If using celeriac, heavily trim the outer rind and cut into 2" chunks and add to pot. Cover with cold water. Add the 2 tablespoons of table salt and bring to a simmer. Simmer potatoes gently until fork tender. Drain immediately and return to hot pan with the butter. Smash with a potato masher until butter is melted and mixed in. Add cream and mix lightly. Do not overwork the potatoes or they will become "gummy". Season to taste with sea salt and black pepper. Serve hot.
1) Cut the larger spuds into walnut-sized pieces
2) Place potatoes in a large pot and add salt
3) Cover potatoes with water and bring to boil
5) Add butter to hot potatoes
6) Mix in the melting butter and cream with a potato masher, along with freshly milled black pepper and sea salt to taste. To avoid a "gummy" consistency, do not overwork. Mixture should be chunky and coarse, not smooth.
7) This is my favorite potato masher design