- 2 russet potatoes, peeled and cut into chunks
- 1 large celery root, peeled and cut into chunks
- 1/4 cup butter
- 1 pinch freshly grated nutmeg, or to taste
- salt and freshly ground black pepper to taste
- 1/4 cup heavy whipping cream
- Place potatoes and celery root into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and coarsely mash with a potato masher.
- Mash butter, nutmeg, salt, and black pepper into potato mixture until desired consistency is reached. Fold cream into puree until just combined.
05/17/2018
recipepes.com
Celery Root and Potato Puree, recipe
PT15M
PT1H
5
455 calories