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Special equipment: Ricer
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In a large, heavy-bottomed pot add enough water to completely cover the potatoes.
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Bring the water to a boil over medium-high heat.
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Add and the potatoes and a large pinch of salt.
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When the water returns to a boil, reduce heat to a simmer, and cook until tender, about 30 minutes.
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Meanwhile, put the diced celery root in a saucepan with enough water to cover, bring to a boil, loosely cover, and reduce the heat to a simmer.
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Cook until tender, about 30 minutes.
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It should be the same consistency as the cooked potatoes.
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Drain the potatoes.
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Put them through a ricer and add 2 tablespoons of the butter and half the cream.
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Drain the celery root and put it in a blender with the remaining 2 tablespoons of butter and remaining cream.
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*Puree until smooth, using care, as the puree will be very hot.
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Add the celery root puree to the potatoes and mix well.
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Lightly season with salt and pepper.
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When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes.
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Transfer liquid to a blender or food processor and fill it no more than halfway.
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If using a blender, release one corner of the lid.
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This prevents the vacuum effect that creates heat explosions.
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Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
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A viewer, who may not be a professional cook, provided this recipe.
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The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
