Celery Root Mashed Potatoes

Name: Celery Root Mashed Potatoes
Ingredients: 12 ounces, weight Celery Root, Peeled And Diced Into 1 1/2 Inch Cubes; 1-1/2 pound Waxy Potatoes, Such As Yukon Gold Or Red Skin, Peeled And Cut Into About 1 1/2 Inch Cubes; 2 Tablespoons Butter; 1/2 cups Milk; 1/4 cups Half-and-half; Salt And Pepper, to taste

6 ingredients

6 steps

Ingredients

12 ounces, weight Celery Root, Peeled And Diced Into 1 1/2 Inch Cubes
1-1/2 pound Waxy Potatoes, Such As Yukon Gold Or Red Skin, Peeled And Cut Into About 1 1/2 Inch Cubes
2 Tablespoons Butter
1/2 cups Milk
1/4 cups Half-and-half
Salt And Pepper, to taste

Directions

1

1. Place the celery root and potatoes into a large pot and cover with cold water by about an inch. Put the lid askew on the pot.
2

2. Bring the water up to a boil and add about a 1/2 tablespoon of salt to the water, turn the heat down to medium high and replace the lid askew on the pot.
3

3. Cook until the celery roots and potatoes are tender, 12 to 15 minutes from the point where the water boils.
4

4. Drain the water off the potato mixture by pouring the ingredients of the pot into a colander.
5

5. Return the potatoes to the pot, and mash with a masher. Don't over work the potatoes.
6

6. Put the pot back over medium heat, and stir in the butter, milk, half-and-half, salt and pepper to taste. When the butter is completely melted remove the pot from the heat. Serve!