Mashed Potatoes and Celery Root
If you prefer a completely smooth texture, you may pass the potatoes and celery root through a food mill or ricer after they have been cooked.
- Servings: 14
Source: Martha Stewart Living, November 2001
- 4 pounds Yukon gold potatoes
- 1 pound celery root
- 1 cup heavy cream
- 6 tablespoons unsalted butter
- 1 tablespoon coarse salt
- 1/4 teaspoon freshly ground pepper
Peel potatoes, and cut into 1-inch pieces. Peel celery root using a paring knife, following the shape of the root. Cut into 1/2-inch pieces. Place potatoes and celery root in a small stockpot with enough water to cover, and bring to a boil over high heat. Reduce to a simmer, and cook until tender, about 10 minutes. Drain, return to pot; place over low heat to dry out.
Combine cream, butter, salt, and pepper in a small saucepan, and place over medium heat until butter is melted and mixture comes to a simmer. Pour over potato mixture, and combine, using a potato masher, until fluffy and smooth.