Celery Root and Yukon Gold Mashed Potatoes
FROM
Market-Inspired Holiday Menu by Mona J.
Martha Stewart Living
Serves 12 to 14
INGREDIENTS
4 pounds Yukon gold potatoes
1 pound celery root
1 cup heavy cream
6 tablespoons unsalted butter
1 tablespoon coarse salt
1/4 teaspoon freshly ground pepper
METHOD
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Peel potatoes, and cut into 1-inch pieces. Peel celery root using a paring knife, following the shape of the root. Cut into 1/2-inch pieces.
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Place potatoes and celery root in a small stockpot with enough water to cover, and bring to a boil over high heat.
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Reduce to a simmer, and cook until tender, about 10 minutes. Drain, return to pot; place over low heat to dry out.
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Combine cream, butter, salt, and pepper in a small saucepan, and place over medium heat until butter is melted and mixture comes to a simmer.
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Pour over potato mixture, and combine, using a potato masher, until fluffy and smooth.