Prepare the Celeriac

1. Trim off the rough ends and peel thickly — the outer skin is tough and fibrous.
2. Cut into even 1-inch cubes to ensure even cooking.
3. If adding potato, peel and cube it too.

Boil Until Tender

1. Add celeriac (and potato, if using) to a medium pot.
2. Cover with cold water by about 1 inch and add 1 tsp salt.
3. Bring to a boil, then simmer gently for 20–25 minutes, until easily pierced with a knife.

Drain & Steam Dry

1. Drain well, then return to the hot pot for 1 minute to evaporate excess moisture — this step makes the mash creamy, not watery.

Mash or Purée

1. For a rustic mash: Use a potato masher or fork.
2. For a smooth purée: Use an immersion blender or food processor.
3. Add butter and mash until incorporated, then slowly mix in the warm cream until you reach your desired consistency.

Season & Brighten

1. Stir in pepper, nutmeg, and lemon juice. Taste and adjust with extra salt if needed.