Winter seems to be the peak for potato eating, at least for me. Sunday dinners usually consist of some sort of meat paired with a seasonal vegetable and maybe a potato, roasted or mashed. It can get boring though, and so I sometimes switch to this potato and celery root mash. Celery root blends well with the potatoes and is a simple way to change flavors a little while still staying pretty basic.
Potato and Celery Root Mash
1 celery root, peeled and diced
1/2 cup cream or milk
2 pounds potatoes (yukon golds are nice), peeled and cubed
Butter, to taste
Salt and pepper, to taste
In two separate pots, cover celery root and potatoes with cold water. Bring each to a boil and cook until tender (celery root may take a little longer than the potatoes.) Drain. Place the celery root in a food processor with the cream. Puree until smooth. Mash, along with the potatoes, seasoning with butter and salt and pepper.
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