Categories: Sides

Ingredients

• 5 cups peeled and 1/2-inch diced celery root
• 7 cups peeled and 1-inch cubed russet potatoes (3lb)
• 4 tbsp unsalted butter, cubed
• 3/4 cup whole milk
• 1/2 tsp white pepper
• Salt to taste
• Minced fresh celery leaves

Directions

1. Cook celery root in a large pot of boiling salted water, partially covered, 10 minutes. Add potatoes and cook until potatoes are fork-tender, 15 minutes more.

2. Drain celery root and potatoes and return to pot; cover over medium heat, stirring to remove extra moisture, 1-2 minutes. Reduce heat to low.

3. Stir in butter until melted. Add milk and white pepper, and blend with a hand mixer on low speed until smooth; season mash with salt. Keep mash warm until ready to serve; garnish with celery leaves.

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