There are tasty alternatives to mashed potato (Image: gorchittza2012 via Getty Images) Mashed potatoes remain a staple of autumn and winter meals, but Mary Berry has an even tastier option. While many include mashed potatoes alongside Sunday roasts, the television chef has recommended trying two alternatives. Mary boasts numerous recipes that have captured the hearts of home cooks, making her side-dish recommendation a potentially perfect new addition to your roast dinner. She's highlighted that vegetable purée offers a "delicious" variation from traditional mashed potato. Mary explained: "I love a vegetable purée and it makes a change from mashed potatoes. It can take a little time to remove the hard skin from the celeriac, and it is easier to use a small sharp knife, rather than a vegetable peeler. "These are delicious with a roast or served alongside fresh broccoli spears." Her recipe, featured in her Mary 90: My Very Best Recipes book, recommends using celeriac, carrots, or sweet potato. Make a carrot and sweet potato puree instead (Image: DronG via Getty Images) Happy Foodie, which has published her recipe, noted: "Choose between creamed celeriac or carrot and sweet potato purée to accompany your next roast - or make both!" The recipe requires either a food processor or handheld blender, and is described as straightforward to prepare. Both variations make six servings. Ensure our latest recipe headlines always appear at the top of your Google Search by making us a Preferred Source. Click here to activate or add us as Preferred Source in your Google search settings Place the celeriac in a saucepan of salted water and bring to the boil. Reduce the heat and simmer for about 20 to 25 minutes until really soft. Drain well. Add the cooked celeriac into a food processor. Add the crème fraîche, nutmeg, salt and ground black pepper, and blend until really smooth. You can also use a hand-held stick blender by placing all the ingredients into a bowl. Serve once smooth and still hot. It can be made the day before and reheated in a buttered dish, covered with foil, in a hot oven. Place the carrots and sweet potato in a saucepan of salted water and bring to the boil. Reduce the heat and simmer for about 20 minutes until completely soft. Drain well. Return the carrots and sweet potato to the saucepan and blend to a smooth purée with a handheld stick blender or a food processor. Stir in the butter and season to taste. Serve hot. Choose Wales Online as a 'Preferred Source' on Google News for quick access to the news you value. At Reach and across our entities we and our partners use information collected through cookies and other identifiers from your device to improve experience on our site, analyse how it is used and to show personalised advertising. You can opt out of the sale or sharing of your data, at any time clicking the "Do Not Sell or Share my Data" button at the bottom of the webpage. Please note that your preferences are browser specific. Use of our website and any of our services represents your acceptance of the use of cookies and consent to the practices described in our Privacy Notice and Terms and Conditions .
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