1 1/2 lb Russet potatoes, peeled and chopped
1/2 lb celeriac, peeled and chopped
1/4 cup milk
1/4 cup grated parmesan
1/8 cup cream
3 tablespoons butter
Bring a large pot of water to boil. Add the potatoes and celeriac and cook until fork tender. Drain and return to pot. Add cream, salt, pepper, milk, parmesan and butter. Mash manually. Serve hot.
In Alice Waters’ wonderful new book* The Art of Simple Food she talks about how potato and celeriac (she calls it celery root) are such a great pairing that together they form a third vegetable. Since I had such success with that gratin (not to mention leftover celeriac) I had to agree. I thought the gratin was good, but this might be even better. I am not normally one of those people loads her mashed potatoes up with butter and cream, but these are voluptuous with just a splash of cream, perfect for a holiday meal. Silky, smooth and oh so tasty.
*Seriously, you should run and get this book. I haven’t found her older books to be too exciting (I know! I am the only one) but this one is a perfect blend of simple techniques and fresh ideas about food. It would be a perfect gift for a beginning cook (she goes over the basics like making stock, technical terms) but also for those of us who are more seasoned (base recipes for custards, lots of variations, food histories/facts) there is something there too.