Ingredients
- 500g Vivaldi potatoes, peeled, chopped
- 600g celeriac, peeled, finely chopped
- 50g speck, cut into batons
- Butter, for frying
- 40g butter, chopped
- 125ml (1/2 cup) milk, warmed
- Baby herbs, to serve
Directions
- Step 1
Place the potato and celeriac in a saucepan and cover with cold water. Bring to the boil over medium heat and cook for 25 minutes or until tender.
- Step 2
Meanwhile, in a small frypan, cook the speck with a knob of butter until crispy.
- Step 3
Drain potatoes. Return to the pan. Cook over low heat for 2-3 minutes or until dry. Use a potato masher to mash until smooth. Gradually mash in the butter and milk. Season with salt and white pepper.
- Step 4
Top with speck batons, drizzle with pan juices and sprinkle with baby herbs.
Serving size: 4
Recipe courtesy of taste.com.au