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Ready in 40 minutes
1 Peel potatoes and cut into cubes. Transfer to a saucepan, cover with cold water, salt lightly and bring to a gentle boil. Lower heat and cook gently until tender.
2 Peel celeriac ensuring all deep roots are removed. Cut into chunks and put in a bowl of water with the juice of half a lemon as the pieces are prepared to stop discolouration. Drain. Cook as described above for potatoes.
3 Drain potatoes when ready then return them to wiped-put pan and set pan back on the heat for a few minutes to dry off potatoes. Drain celeriac and let steam dry for a few minutes. Pass potatoes and celeriac together through a mouli-legumes, or mash by hand. Beat in butter, ¾ tsp salt and enough hot cream to make a creamy puree.
4 While vegetables are cooking, sizzle bacon in a little butter until crisp (this can be done ahead). Tip mash into a heated serving bowl. Tilt pan and scoop off bacon. Scatter over mash along with chives, and give 2-3 turns of a spoon, then serve.
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