The flavors of celery root and potato combine so perfectly that they form a new flavor all its own. Not only are they delicious together in purées, but they also make an excellent gratin (see Potato Gratin, page 318).

　　

Ingredients

4 servings

　　1 pound potatoes, preferably a yellow-fleshed variety such as Yellow Finn or Yukon Gold

　　2 tablespoons butter

　　1 medium celery root (about 3/4 pound)

　　3 tablespoons butter

　　Salt

　　Milk

　　

Step 1

Peel and cut into large pieces: 1 pound potatoes, preferably a yellow-fleshed variety such as Yellow Finn or Yukon Gold.

　　

Step 2

Cook until soft in salted boiling water.

　　

Step 3

Drain. Pass the potatoes through a ricer or food mill and return to the pot. For a chunkier consistency smash with a potato masher right in the pot. Stir in: 2 tablespoons butter.

　　

Step 4

Peel, cut in half, and slice fairly thin: 1 medium celery root (about 3/4 pound).

　　

Step 5

Melt in a heavy-bottomed pan over medium-low heat: 3 tablespoons butter.

　　

Step 6

Add the celery root with: Salt.

　　

Step 7

Cover tightly and cook until quite soft, 12 to 15 minutes, stirring now and then. Lower the heat if the celery root starts to brown. Pass through a food mill, or, for a smoother version, purée in a blender. Stir into the potatoes. If the purée is too thick, thin with: Milk.

　　

Step 8

Taste and add salt or more butter if needed.

　　The Art of Simple Food