Celery Root and Potato Mash |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Ingredients:
1 pound celery root (celeriac), peeled, cut into 1/2-inch pieces (about 4 cups) |
2 1/2 pounds russet potatoes, peeled, cut into 1-inch pieces (about 6 1/2 cups) |
1/4 cup (1/2 stick) unsalted butter, cut into pieces |
1/2 cup (or more) whole milk |
1/4 cup chopped celery leaves |
Directions:
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.
2. What to drink: 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.
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