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Celery Root And Potato Mash

vegetables, potatoes

6 large Yukon gold potatoes (3 pounds); peeled and cut in chunks
1 celery root (1 1/2 pounds); peeled and cut in small
20 cloves garlic; peeled
3 tablespoons olive oil or butter
1/2 teaspoon salt
1/4 teaspoon pepper
1 bunch fresh chives; cut in 2-inch lengths

Knobby and hairy, celery root (or celeriac as it is also known) is quite unusual in appearance. To peel it, cut a flat piece off the top and bottom; place, cut side down, on a cutting board and slice off the peel from top to bottom all the way around. Because it takes a little longer to cook than the potatoes, cut it into smaller chunks. I usually use the cooking liquid from the vegetables in the mash mixture, but use milk if you prefer - just be sure it is hot so that your potatoes will be as creamy as possible. In large pot of boiling salted water, combine potatoes, celery root and garlic; bring to boil. Reduce heat and simmer, stirring occasionally, for 20 to 25 minutes or until very tender. Drain, reserving 1 cup of the cooking liquid. Pour oil over vegetable mixture. Mash, whisk or press mixture through food mill, adding as much of the reserved liquid as necessary to make creamy. Stir in salt and pepper. Chop about three-quarters of the chives; add to vegetable mixture. Sprinkle remaining chives on top. TIP: You can substitute turnips, rutabaga or sweet potatoes for celery root.

Contributor: Canadian Living Magazine - October, 1999

Yield: 8 to 10 serving

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