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    CELERY ROOT AND POTATO PURÉE
    from "The Mushroom Lover's Mushroom Cookbook and Primer" by Amy Farges and Christopher Styler

    Freshly made mashed potatoes are hard to improve upon, but if you're looking for a bit of a change of pace, wait until you try this. It accompanies everything from roast pork loin to your favorite meat loaf.

    Serves 4
    INGREDIENTS (CLICK TO BUY)

    1 pound celery root, trimmed, peeled, and cut into 2-inch chunks
    1 pound russet potatoes, peeled and cut into 2-inch chunks
    4 tablespoons (1/2 stick) unsalted butter, melted
    1/2 cup milk, or as needed
    Kosher or sea salt and freshly ground black pepper, to taste

    Print recipe
    PREPARATION

    1. Bring a large pot of salted water to a boil over high heat. Add the celery root and boil for 10 minutes. Add the potatoes and continue boiling until the vegetables are tender, 15 minutes more.
    2. Drain the vegetables and mash them with a potato masher or pass them through a food mill fitted with the fine disk. Stir in the butter, milk, and salt and pepper.


    Product nutrition and information
     Quantity Ingredients Est.Price
      Celery Root - $2.49/lb
     Farm Fresh
     
      Russet Potato, Medium - $0.99/lb
     Farm Fresh, Med
     
    You May Already Have
      Breakstone's All-Natural Unsalted Butter - $2.49/ea
     2 sticks  
     
      Ronnybrook All Natural Single Serving Creamline Milk - $1.79/ea
     12oz
     
      Morton's Coarse Kosher Salt - $2.69/ea
     48oz
     
      FreshDirect Tellicherry Peppercorns - $3.79/ea
     2.25oz
     
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