Mary Berry’s mashed potato recipe has one unexpected ingredient to make them creamier

Nothing is better than a generous helping of mashed potatoes to eat with sausages or a roast dinner, but it turns out there is a simple way to elevate the favoured side dish.

has shared her twist on this traditional as she adds celeriac to her mashed potatoes to elevate the taste and texture.

In her cookbook ‘Family Sunday Lunches’, Mary shared that adding celeriac is “a wonderful change from the classic mashed potatoes.”

It may seem strange, but celeriac has a very soft texture and when mashed with potatoes it will make it have a smoother consistency, so you have creamier mash without adding more fat to the dish.

Celeriac also has a slightly sweet earthy flavour which compliments the potatoes to make it even more delicious. The root vegetable is also rich in vitamins C and K to give you a nutritional boost while eating your favourite hearty meal.

How to make Mary Berry’s celeriac mashed potatoes

You will need:

• 750g of King Edward potatoes
• 750g of celeriac
• 200g tub of full-fat creme
• Salt and pepper

Method

To begin, peel and cut both the potatoes and celeriac into three-centimetre cubes.

Place the potatoes in a saucepan and cover them with cold water, then season with salt.

Bring the water to a boil for let it boil for around 20 minutes until the potatoes are completely tender.

Drain the potatoes, return to the pan and mash by hand with a potato masher.

While the potatoes are boiling, place the celeriac in a separate saucepan, cover with cold water and bring to a boil.

Boil the celeriac for about 15 minutes until the vegetables are tender, then drain and tip into a food processor.

Whiz the celeriac until it is completely smooth with no lumps.

Add the smooth celeriac to the mashed potatoes, season with salt and pepper, then mix in the creme fraiche as well.

Gently warm the celeriac mashed potatoes in a saucepan and your tasty side dish is now ready to serve.