Peel, wash and dice the potatoes and cook with the celery lozenges in salted water (1 teaspoon salt) with turmeric ground (1 teaspoon) for about 20 minutes. Drain, return to the hot saucepan and add butter (1 tbsp), cream (1 tbsp), coarse sea salt from the mill (3 big pinches), colored pepper from the mill (3 big pinches) and nutmeg (1 big pinch) Work through / pound the potato masher well.