Celeriac adds good celery flavor to your favorite mashed potato stand-by. Leave the skins on the potatoes to add color and texture to the dish.
3 each celeriac bulbs, peeled and cut into 1-inch pieces
4 pounds Russet potatoes, peeled and cut into 2-inch pieces
1 tablespoon salt
6 tablespoons butter
1/4 cup half and half or heavy whipping cream
salt and freshly ground pepper, for seasoning
1. Place the diced celeriac and potatoes in a large pot, cover with water, add the salt and bring to a boil over high heat.
2. Cook until tender, about 10 minutes, then drain well.
3. Place the potato mixture in the bowl of a standing mixer. While mixing, add the butter and half and half to thoroughly incorporate. Or mash in a large bowl with a large fork or potato masher. Season to taste with salt and pepper. Reserve warm until ready to serve.
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