CELERY ROOT-POTATO PURÉE

CELERY ROOT-POTATO PURÉE image

Yield 6 servings

Number Of Ingredients 6

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1 pound celery root, peeled and sliced 1/2-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

Steps:

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.