Celery Root and Potato Mash

Name: Celery Root and Potato Mash
Yield: 4 servings
Ingredients: 1 1 pound celery root (celeriac), peeled, cut into 1/2-inch pieces (about 4 cups); 1 2 1/2 pounds russet potatoes, peeled, cut into 1-inch pieces (about 6 1/2 cups); 1 1/4 cup (1/2 stick) unsalted butter, cut into pieces; 1 1/2 cup (or more) whole milk; 1 1/4 cup chopped celery leaves

From the kitchen of Carly

Celery root brings a subtle, earthy complexity to this creamy potato mash. Buttery and luxurious, brightened with fresh celery leaves, it's the kind of side dish that steals the show. Smooth enough to comfort you, interesting enough to keep you thinking.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 pound celery root (celeriac), peeled, cut into 1/2-inch pieces (about 4 cups)
12 1/2 pounds russet potatoes, peeled, cut into 1-inch pieces (about 6 1/2 cups)
11/4 cup (1/2 stick) unsalted butter, cut into pieces
11/2 cup (or more) whole milk
11/4 cup chopped celery leaves

Instructions

Cook celery root in large pot of boiling salted water 5 minutes. Add potatoes to pot; cook until all vegetables are tender, about 20 minutes. Drain. Return vegetables to pot; stir over medium-high heat until dry, 1 to 2 minutes. Remove from heat; add butter. Using potato masher, mash vegetables until butter is incorporated. Add 1/2 cup milk; mash until almost smooth, adding more milk as needed. Stir in celery leaves. Season with salt and pepper.
The lemony pork is great with Pinot Grigio, a white that's also known for its lemony notes. One to try: CUPCAKE VINEYARDS 2009 PINOT GRIGIO (Trentino doc, $14), a charmingly bright wine with citrus, pear, and pineapple flavors.