- 1 lb celeriac (peeled & cut into pieces [also called celery root])
- 1/2 lb Yukon gold potatoes (or other floury potato, peeled & cut in half)
- 2 c whole milk
- 2 c water
- 1 T coarse salt
- 42 g unsalted butter (softened)
- white pepper
Place the celeriac, potatoes, milk, water, and salt in a saucepan; bring to a boil. Lower the heat; simmer until the vegetables are very tender, 20-25 minutes; drain and return them to the pan.
Place the pan over low heat to cook off excess moisture; transfer the vegetables to a food processor. Add the butter, then puree until just smooth and creamy. Season with salt and pepper. Keep warm.
We tried to make this once, but the celeriac turned out to be no good, so we didn't get far. Must try sometime. Apparently this substitute for mashed potatoes is supposed to be even smoother and creamier than mashed potatoes ever get.