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Peel and chop 1.5kg of Maris piper potatoes and 1 celeriac (800g) into large even-sized chunks.
Place into a large pan of boiling salted water and cook on a medium heat for 15 minutes, or until tender, then drain and allow to steam dry.
Tip back into the pan, then add 30g of unsalted butter and 50ml of semi-skimmed milk.
Season with a good pinch of sea salt and black pepper, then mash until smooth and serve.