Celery Root and Potato Puree

1. 1

   Peel and cut into large pieces: 1 pound potatoes, preferably a yellow-fleshed variety such as Yellow Finn or Yukon Gold.

2. 2

   Cook until soft in salted boiling water.

3. 3

   Drain.

4. 4

   Pass the potatoes through a ricer or food mill and return to the pot.

5. 5

   For a chunkier consistency smash with a potato masher right in the pot.

6. 6

   Stir in: 2 tablespoons butter.

7. 7

   Peel, cut in half, and slice fairly thin: 1 medium celery root (about 3/4 pound).

8. 8

   Melt in a heavy-bottomed pan over medium-low heat: 3 tablespoons butter.

9. 9

   Add the celery root with: Salt.

10. 10

    Cover tightly and cook until quite soft, 12 to 15 minutes, stirring now and then.

11. 11

    Lower the heat if the celery root starts to brown.

12. 12

    Pass through a food mill, or, for a smoother version, puree in a blender.

13. 13

    Stir into the potatoes.

14. 14

    If the puree is too thick, thin with: Milk.

15. 15

    Taste and add salt or more butter if needed.

* Per serving · 4 servings · Values may vary.

No additional tips available.