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
How to Make It
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.
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.)
Celeriac, or celery root, is a rather unusual vegetable–knobby, hairy, and brown. Its intriguing texture combines the crunch of celery with the smoothness of potatoes. To prepare, simply trim the ends and peel away the rough exterior.