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Mashed Potatoes and Celeriac

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    Celeriac is also called celery root or celery knob.
    Martha Stewart Living, October 2002
    • Prep Time 10 minutes
    • Total Time 45 minutes
    • Yield Serves 4
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    Ingredients

    • 1 pound russet potatoes, peeled and sliced 1 1/2 inches thick
    • 1 pound celeriac, peeled and sliced 1 1/2 inches thick
    • Coarse salt
    • 1/2 cup sour cream
    • 2 tablespoons unsalted butter
    • 1/4 teaspoon freshly ground nutmeg
    • Freshly ground pepper

    Directions

    1. Place potatoes and celeriac in a medium saucepan, and fill with enough cold water to cover by about 2 inches. Bring to a boil over high heat; add salt generously. Reduce heat to a simmer, and cook until vegetables are tender when pierced with a paring knife, 20 to 25 minutes. Drain in a colander.
    2. Pass potatoes and celeriac through a ricer or food mill into a serving bowl. Add sour cream and butter, and stir until combined. Stir in nutmeg, and season with salt and pepper. Serve immediately.

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