Ingredients
- 4 pound yukon gold potatoes
- 1 pound celery root
- 1 cup heavy cream 6 tablespoons butter
- 1 tablespoon coarse salt
- 1/4 teaspoon freshly ground pepper
Preparation
Baking Directions:
Peel potatoes and celery root.
Cut into 1/2-inch pieces.
Place both in a small stockpot with enough water to cover and bring to a boil.
Reduce to a simmer and cook until tender, about 10 minutes.
Drain and return to pot and place over low heat to dry out.
Combine the cream, butter, salt and pepper in a small saucepan and place over medium heat until the butter is melted and the mixture comes to a simmer.
Pour over the mashed potato mixture and combine using a masher until fluffy.
