Whipped Mashed Potatoes with Celery Root

By cprzybyl

Ingredients

• 1 lb. celery root
• 2 cups half-and-half
• 8 tbsp. unsalted butter
• 8 sprigs thyme
• 3 lbs. russet potatoes, peeled
• and cut into 1⁄2" cubes
• 2 tsp. kosher salt, plus more for seasoning
• 1 cup finely grated grana padano cheese
• Freshly ground white pepper

Details

Servings 8
Adapted from saveur.com

Preparation

Step 1

1. Peel and cut celery root cut into 1⁄2" cubes and combine in a 2-qt. saucepan with half-and-half, butter, and thyme and bring to boil over medium-high heat. Lower heat to medium-low and simmer, partially covered, until celery root is tender, about 25 minutes.

2. Discard thyme. Transfer celery root mixture to a food processor and pur Scrape mixture through a sieve into a clean saucepan; keep warm over low heat.

3. Meanwhile, combine potatoes and 2 tsp. of the salt in a 6-qt. saucepan and add water so that potatoes are covered by 1". Bring to a boil over high heat, lower the heat to medium low, and simmer until potatoes are tender, 1015 minutes. Drain potatoes and pass them through a ricer into a large bowl. (For even smoother potatoes, mash with a potato masher as well).

4. Transfer potatoes to the saucepan of pur celery root and whisk in cheese until cheese is melted and potatoes are smooth and hot. Season with salt and pepper to taste.