Celery Root Mashed Potatoes
In a large, heavy-bottomed pot add enough water to completely cover the potatoes. Bring the water to a boil over medium-high heat. Add and the potatoes and a large pinch of salt. When the water returns to a boil, reduce heat to a simmer, and cook until tender, about 30 minutes.
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. Cook until tender, about 30 minutes. It should be the same consistency as the cooked potatoes.
Drain the potatoes. Put them through a ricer and add 2 tablespoons of the butter and half the cream.
Drain the celery root and put it in a blender with the remaining 2 tablespoons of butter and remaining cream. *Puree until smooth, using care, as the puree will be very hot.
Add the celery root puree to the potatoes and mix well. Lightly season with salt and pepper. .
When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
Celery Root Basics
In Season: Celery root, also called celeriac, is harvested in the late fall. This ugly duckling has a distinct, refreshing flavor reminiscent of a cross between celery and parsley. The green stalks that sprout from the root aren’t for snacking — they’re more pungent and not as crisp as regular celery — but are wonderful simmered in soup or stock. Celery root stores well at cool temperatures, so it’s available throughout the winter. Some markets carry it year-round.
What to Look For: Celery root is roughly globe-shaped, with a knobby, uneven surface. The outside is a mottled brown color and the interior is creamy white. Choose firm celery root that feels heavy for its size, and avoid any that have soft spots.
How to Store: Wrap celery root loosely and store in the produce drawer of the refrigerator for up to two weeks.