Servings: 8
Russet potatoes
4, peeled and cut into chunks
Celery roots (large)
2, peeled and cut into chunks
1/2  cup
Freshly grated nutmeg  
2 pinches, or to taste
Salt and freshly ground black pepper to taste
Heavy whipping cream
1/2  cup
Celery Root and Potato Mash
30 m
15 m
Ready in:
45 m
  1. Put potatoes and celery root into a large, cover with water and add salt. Bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain the water and mash with a potato masher.
  2. Mash butter, nutmeg, salt, and black pepper into potato mixture. Blend with a blender until fluffy. Fold cream into puree until just with a spatula or a wire whisk.