Celery Root Mashed Potatoes

Directions

1. 1
   Special equipment: Ricer
2. 2
   In a large, heavy-bottomed pot add enough water to completely cover the potatoes.
3. 3
   Bring the water to a boil over medium-high heat.
4. 4
   Add and the potatoes and a large pinch of salt.
5. 5
   When the water returns to a boil, reduce heat to a simmer, and cook until tender, about 30 minutes.
6. 6
   Meanwhile, put the diced celery root in a saucepan with enough water to cover, bring to a boil, loosely cover, and reduce the heat to a simmer.
7. 7
   Cook until tender, about 30 minutes.
8. 8
   It should be the same consistency as the cooked potatoes.
9. 9
   Drain the potatoes.
10. 10
    Put them through a ricer and add 2 tablespoons of the butter and half the cream.
11. 11
    Drain the celery root and put it in a blender with the remaining 2 tablespoons of butter and remaining cream.
12. 12
    *Puree until smooth, using care, as the puree will be very hot.
13. 13
    Add the celery root puree to the potatoes and mix well.
14. 14
    Lightly season with salt and pepper.
15. 15
    .
16. 16
    When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes.
17. 17
    Transfer liquid to a blender or food processor and fill it no more than halfway.
18. 18
    If using a blender, release one corner of the lid.
19. 19
    This prevents the vacuum effect that creates heat explosions.
20. 20
    Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
21. 21
    A viewer, who may not be a professional cook, provided this recipe.
22. 22
    The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.