Celery Root-Potato Purée

Ingredients

• 1 pound celery root, peeled and sliced .5 inch thick
• 3 pounds potatoes, preferably Yellow Finn or russet, peeled, in 1-inch cubes
• 4 to 6 garlic cloves, peeled
• Salt
• 1 cup milk or half-and-half, more if necessary
• 1 stick unsalted butter (1/4 pound), cut into 8 pieces, at room temperature

• Nutritional Information

  • Nutritional analysis per serving (10 servings)

    222 calories; 10 grams fat; 6 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 29 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 4 grams protein; 26 milligrams cholesterol; 192 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About 6 cups

Preparation

1. Put the celery root, potatoes and garlic cloves in a soup pot. Cover with cold water and salt generously, then boil over medium-high heat until tender, about 15 minutes. Drain and press through a ricer or the large holes of a food mill, then return to the pot. (If you prefer a rough-textured purée, mash with an electric beater or a hand-held potato-masher.)
2. Over medium-low heat, whisk in the milk or half-and-half until the thickness of the purée is to your liking. It shouldn’t be too stiff. Whisk in the butter and incorporate. Taste for salt and adjust. Make sure the purée is heated through. May be made up to 2 hours in advance, held at room temperature, and reheated in a double boiler.

About 30 minutes