Indulge the tastebuds this Christmas with our smooth and creamy mash. Make it that little bit more special with Pink Lady® apples, celeriac and truffle oil.
Full preparation
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Put the celeriac, Pink Lady® apples, potatoes garlic and bay leaves into a deep pan and fill with enough water until covered. Bring to the boil and then simmer for 15 – 20 mins or until the celeriac is very soft.
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Drain into a colander removing the bay leaves and leave to cool with no steam, as the steam will make it waterlogged.
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Once cooled, put back into your pan and mash to a smooth consistency. Heat up the mash and slowly stir in the double cream until thoroughly mixed through.
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Finely grate nearly all your truffle reserving some for the top and add 3tbsps of truffle oil, salt and pepper and mix again.
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To finish, scoop into a serving bowl and drizzle with the remaining truffle oil and grate the remaining truffle and serve.
