Celery Root and Potato Mash
A creamy and comforting side dish that combines the earthy flavors of celery root with russet potatoes, finished with fresh celery leaves for a bright, herbaceous touch.
Ingredients
- •1 pound celery root
- •2½ pounds russet potatoes
- •¼ cup unsalted butter
- •½ cup whole milk
- •¼ cup celery leaves
Cooking Instructions
- 1.
Cook celery root in large pot of boiling salted water 5 minutes. Add potatoes to pot; cook until all vegetables are tender, about 20 minutes. Drain. Return vegetables to pot; stir over medium-high heat until dry, 1 to 2 minutes. Remove from heat; add butter. Using potato masher, mash vegetables until butter is incorporated. Add 1/2 cup milk; mash until almost smooth, adding more milk as needed. Stir in celery leaves. Season with salt and pepper.
28 min
- 2.
The lemony pork is great with Pinot Grigio, a white that's also known for its lemony notes. One to try: CUPCAKE VINEYARDS 2009 PINOT GRIGIO (Trentino doc, $14), a charmingly bright wine with citrus, pear, and pineapple flavors.
