Ingredients
2russet potatoes,peeled and cut into chunks
1large celery root,peeled and cut into chunks
¼cupbutter
pinchnutmeg,or to taste, freshly grated
salt and freshly ground black pepper,to taste
¼cupheavy whipping cream
Preparation
Place potatoes and celery root into a large pot and cover with salted water; bring to a boil.
Reduce heat to medium-low and simmer until tender for about 20 minutes. Drain and coarsely mash with a potato masher.
Mash butter, nutmeg, salt, and black pepper into potato mixture until desired consistency is reached. Fold cream into puree until just combined.
