Celery Root and Potato Puree

4 to 6 servings

Ingredients:

• 2 pounds Yellow Finn or other boiling potatoes, peeled
• 1 celery root, about 1 pound, peeled
• Salt and freshly milled pepper
• About 1/2 cup milk, cream, or cooking water, warmed
• 4 to 8 tablespoons butter

Cut the vegetables separately into large pieces. Put each in a saucepan, add cold water to cover and 1/2 teaspoon of salt, and bring to a boil. Simmer until tender, about 15 minutes for the potatoes, 10 minutes for the celery root. Drain, reserving the broth for thinning or to use in making soup. Pass them together through a food mill or mash by hand, adding warm liquid to thin the puree as you go. Season with salt and pepper and butter.

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