If you prefer a completely smooth texture, you may pass the potatoes and celery root through a food mill or ricer after they have been cooked.

　　

Ingredients

serves 12 to 14

　　4 pounds Yukon Gold potatoes

　　1 pound celery root

　　1 cup heavy cream

　　6 tablespoons unsalted butter

　　1 tablespoon coarse salt

　　1/4 teaspoon freshly ground pepper

　　

Step 1

Peel the potatoes, and cut into 1-inch pieces. Peel the celery root using a paring knife, following the shape of the root. Cut into 1/2-inch pieces. Place the potatoes and celery root in a small stockpot with enough water to cover, and bring to a boil over high heat. Reduce to a simmer, and cook until tender, about 10 minutes. Drain, return to the pot; place over low heat to dry out.

　　

Step 2

Combine the cream, butter, salt, and pepper in a small saucepan, and place over medium heat until the butter is melted and the mixture comes to a simmer. Pour over the potato mixture, and combine, using a potato masher, until fluffy and smooth.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.