Tired of the same old mashed potatoes? This elevates mashed potatoes and adds an extra dash of sweetness.
- 2 cups whole milk
- 2 cups chicken stock (you can substitute chicken broth)
- 1 bay leaf
- 1 teaspoon sea salt
- 1 ½ pounds celery root
- 1 russet potato, peeled and cubed
- 1 clove garlic, peeled and thinly sliced
- 3 tablespoons butter, at room temperature
- Freshly ground white pepper
Warm milk, stock, bay leaf and salt in a large saucepan over low heat.
Peel the celery root, slice into long sticks and then cut the sticks into cubes. Celery root can be intimidating when you look at it, but I have a great tip for making it easy to prepare. First step is to cut off both ends. You’ll need a very sharp knife for this step, so watch your fingers! Place one of the cut sides down on your cutting board. Take your knife and, going from top to bottom, cut away the skin. You’ll do this in sections all the way around the celery root until all the skin is cut off. Take your time, and try to not cut away to much of the flesh, too. You’re following the same path on the celery root that you would if you were using a vegetable peeler.
Add the celery root and potato to the warm milk along with the garlic. Heat over high heat until it begins to boil, then turn down the heat and simmer, covered, until the celery root is tender, about 40 minutes. You’ll know the celery root is done when you can easily insert a knife.
Drain the celery root/potato and reserve 2 cups of the liquid.
Using a potato masher, food processor or potato ricer puree/mash until the celery root/potato is very smooth.
Stir in butter and add a bit more of the liquid if it’s too thick. Season with salt and pepper.
From My Paris Kitchen, David Lebovitz