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Mashed Potatoes and Celery Root

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    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.
    Martha Stewart Living, November 2001
    • Yield Serves 12 to 14
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    Ingredients

    • 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

    Directions

    1. 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.

    2. 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.

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