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Celery Root and Potato Mash

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Celery Root and Potato Mash

Celery Root and Potato Mash

amanda

Equipment

  • - Electric Potato Masher

  • - Food Mill

  • - High-Speed Blender

  • - Mandoline Slicer

  • - Immersion Blender

  • - Roasting Pan

  • - Stainless Steel Mixing Bowls

  • - Vegetable Peeler

  • - Cheese Grater

  • - Meat Thermometer

  • - Silicone Spatula

Ingredients

  • 1 pound celery root (celeriac), peeled, cut into 1/2-inch pieces (about 4 cups)

  • 2 1/2 pounds russet potatoes, peeled, cut into 1-inch pieces (about 6 1/2 cups)

  • 1/4 cup (1/2 stick) unsalted butter, cut into pieces

  • 1/2 cup (or more) whole milk

  • 1/4 cup chopped celery leaves

Instructions

1

Instruction 1

Cook celery root in large pot of boiling salted water 5 minutes. Add potatoes to pot; cook until all vegetables are tender, about 20 minutes. Drain. Return vegetables to pot; stir over medium-high heat until dry, 1 to 2 minutes. Remove from heat; add butter. Using potato masher, mash vegetables until butter is incorporated. Add 1/2 cup milk; mash until almost smooth, adding more milk as needed. Stir in celery leaves. Season with salt and pepper.
2

Instruction 2

The lemony pork is great with Pinot Grigio, a white that's also known for its lemony notes. One to try: CUPCAKE VINEYARDS 2009 PINOT GRIGIO (Trentino doc, $14), a charmingly bright wine with citrus, pear, and pineapple flavors.
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