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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Ingredients:
1 1/4 pounds celeriac, peeled and cut into 1-inch pieces |
1 1/4 pounds russet potatoes, peeled and cut into 1-inch pieces |
2 tablespoons light stick butter |
1/4 cup 2% reduced-fat milk |
1 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Place celeriac and potato in a medium saucepan; add water to cover. Bring to a boil; cover, reduce heat, and simmer 20 to 25 minutes or until both are tender. Drain.
2. Pour celeriac and potato into a large bowl, and mash slightly with a potato masher. Add butter and remaining 3 ingredients; mash with potato masher until thoroughly blended. (Mixture will not be completely smooth.)
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