Ingredients
- 400 grams potatoes (peeled and quartered)
- 1 kilogram Celeriac bulb (trimmed, peeled chopped)
- 40 grams Butter (diced into cubes)
- 2-3 teaspoons Dijon mustard
- 2 teaspoons Thyme (fresh)
- 3/4 cup Milk
- Sea salt
Instructions
- Place the potato and celeriac in the base of the slow cooker insert. Cover and cook on low for six hours or on high for three hours until potatoes are soft when pierced with a knife
- Add butter, mustard, thyme, milk, salt and pepper to the potatoes. Using a blender stick or handheld masher, mash/blend to desired consistency.