At my work, one of our chefs quite so I am working extra sifts and don't have as much time to do the blog. Very Sorry.
The celery root gives a little sweetness to your potatoes. Many of us just pass the celery root by, because it is so ugly, but well worth the addition to your mashed potatoes. You can still jazz them up with the things you like, such as roasted garlic, or cream cheese, but I think you will like the root added to the mash.
1 pound celery root, peeled and cut into 1" cubes.
1 ½ Yukon gold potatoes, peeled and cut into 1" cubes
2 teaspoons sea salt
½ cup heavy cream
¼ cup whole milk
3 to 4 tablespoons butter, at room temperature
1 teaspoon freshly ground black pepper
In a deep, 12" dutch oven. placed over 12 to 14 charcoals, add celery root and potatoes to oven and cover with water to cover by 2". Add 1 teaspoon salt and bring to a boil. Cover and cook 10- 15 minutes, or until vegetables are very tender when pierced with a fork. Darin thoroughly in a colander.In a large mixing bowl, add the cream, milk, butter, remaining 1 teaspoon salt, and pepper. Place food mill over bowl. Add celery and potatoes to the mill and grind. With a whisk whip until smooth. Transfer to a serving bowl or platter and serve. 6-8 servings
Yes, It is snowing in Medford OR. Something we seldom see. All the drivers have gone crazy!