Potato & Celery Root Mash

What is celery root?  It is also known as the turnip rooted celery or celeriac.  It’s flavor is a cross between celery and parsley.  This hidden gem is both fresh and delicious. It can be roasted, puréed, sliced or eaten raw.  This recipe calls for a mash.  Simple and rustic, it adds a new depth of flavor to your typical mash potatoes.

Ingredients

2 pounds russet potatoes, peeled and medium diced

2 pounds celery root, peeled and medium diced

1 cup milk

1 cup cream

1/4 stick butter

3 tablespoons scallions thinly sliced

Salt & pepper

Directions

Place potatoes and celery root in a large pot. Add water and 2 tablespoons salt (seems drastic but it gives the vegetables a lot of flavor and allows you to use less salt on the actual mash).  Bring to a boil and then let simmer until vegetables can be pierced with a fork, about 25 minutes.

On the stove top, in a small sauce pan, warm milk, cream and butter until butter is melted.

In a bowl of mixer, add potato/celery root and blend on low, slowly add butter mixture until completely incorporated.

Add scallions. Season with salt pepper.