Mashed Potatoes

Ingredients:

3 pounds russet potatoes, peeled, and cut into 1“ cubes

1 pound celery root, top trimmed off, peeled, and cut into 1“ cubes

1 cup (2 sticks) butter

1 cup half and half

Salt & pepper

Method:

1. Fill a bowl with cold water and rinse the peeled and cut potatoes well. Strain and rinse once again.
2. Add strained potatoes to a pot with the celery root. Cover with water, add a couple teaspoons of salt and bring to a boil on the stove.
3. Turn heat down and simmer potatoes until they are tender.
4. Meanwhile, in another saucepan, heat the half and half and butter until butter melts and it’s very hot. Keep it hot on very low heat while you work on the potatoes.
5. Once the potatoes are tender, strain them. Place the back in the pot and heat to remove any remaining moisture.
6. Set a ricer or food mill over a larg bowl. run your hot and dry potatoes and celery root chunks through the ricer.
7. Fold in the hot half and half/butter mixture.
8. Season well with salt and a little pepper. Potatoes like a lot of salt.
9. Serve immediately.