Ingredients:
1 medium celeriac
2 cloves garlic, peeled
650g potatoes
100ml semi-skimmed milk
2 tbsp horseradish sauce
2 fresh bay leaves
Large knob of butter

Method:
1. Peel the celeriac  and cut into medium-sized cubes. Place the celeriac in a pan with the garlic and cover with cold water. Peel the potatoes and cut into the same-sized cubes and place in a separate pan with cold water. Bring saucepans to the boil and simmer for 15–20 minutes until done.

2. Heat the milk in a small pan until just simmering, stir in the horseradish and bay leaves and remove from the heat. Drain the potatoes, garlic and celeriac well, now incorporate into one single pan and mash together until smooth. (Use a mouli, potato ricer or sieve for a really smooth finish.) Add the warm milk, butter and seasoning and beat until smooth. This goes really well with sausages, including veggie or vegan ones.