Celery Root and Potato Purée

Preparation

1. Step 1

   Peel and cut into large pieces: 1 pound potatoes, preferably a yellow-fleshed variety such as Yellow Finn or Yukon Gold.

   Step 2

   Cook until soft in salted boiling water.

   Step 3

   Drain. Pass the potatoes through a ricer or food mill and return to the pot. For a chunkier consistency smash with a potato masher right in the pot. Stir in: 2 tablespoons butter.

   Step 4

   Peel, cut in half, and slice fairly thin: 1 medium celery root (about 3/4 pound).

   Step 5

   Melt in a heavy-bottomed pan over medium-low heat: 3 tablespoons butter.

   Step 6

   Add the celery root with: Salt.

   Step 7

   Cover tightly and cook until quite soft, 12 to 15 minutes, stirring now and then. Lower the heat if the celery root starts to brown. Pass through a food mill, or, for a smoother version, purée in a blender. Stir into the potatoes. If the purée is too thick, thin with: Milk.

   Step 8

   Taste and add salt or more butter if needed.