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Celeriac Mash
Makes 4 Servings
3 cups of ½ inch diced peeled celeriac (celery root; from about one 500G celeriac)
1 340G potato, peeled, cut into 1 ½ inch chunks (about 2 ½ cups)
¼ cup whipping cream
2 tablespoons (1/4 stick) butter
Cook celeriac in a large saucepan of boiling salted water for 15 minutes.
Add potato and boil until celeriac and potato are very tender, about 15 minutes longer. Drain.
Return to same saucepan; stir over medium high heat until any excess liquid in pan evaporates, should be in about 2 minutes.
Add cream and butter; mash until mixture is almost smooth. Season to taste with salt and pepper.