Potato and Celeriac Mash with Bacon and Goat Cheese
Serves 4-6

4 medium Yukon Gold potatoes, peeled and cubed
1 whole celeriac, peeled and cubed
1 teaspoon salt
6 tablespoons butter
1/4 cup heavy cream, or substitute chicken broth
4 ounces goat cheese, crumbled
4 slices bacon, diced
salt and pepper, to taste

Add potatoes and celeriac to a large pot and cover with cold water. Bring to a boil, add salt, reduce to simmer, and cook until soft. While the potatoes are cooking, fry bacon in a large skillet until very crisp. Drain fat completely on paper towels. When the vegetables are soft, drain and return to the hot pot. Add the butter, heavy cream and goat cheese crumbles and mash together until smooth. If you prefer a creamier texture, add more cream, chicken broth, milk or a little of the potato cooking water. Add bacon crumbles and season with salt and pepper to taste.