If you prefer a completely smooth texture, you may pass the potatoes and celery root through a food mill or ricer after they have been cooked.
Recipe information
Yield
serves 12 to 14
Ingredients
Preparation
Step 1
Peel the potatoes, and cut into 1-inch pieces. Peel the celery root using a paring knife, following the shape of the root. Cut into 1/2-inch pieces. Place the potatoes and celery root in a small stockpot with enough water to cover, and bring to a boil over high heat. Reduce to a simmer, and cook until tender, about 10 minutes. Drain, return to the pot; place over low heat to dry out.
Step 2
Combine the cream, butter, salt, and pepper in a small saucepan, and place over medium heat until the butter is melted and the mixture comes to a simmer. Pour over the potato mixture, and combine, using a potato masher, until fluffy and smooth.
