Prep 15 mins
Cook 35 mins
This recipe came from Bon Appetit. It is a good way to incorporate healthy vegetables in your diet.
- 709.77 ml celeriac, peeled and cut into 1/2 inch dice
- 28.34-340.19 g russet potato, peeled and cut into 1 1/2 inch chunks
- 59.14 ml skim milk
- 29.58 ml butter
- 4.92 ml salt
- Cook celeriac in a large saucepan of boiling salted water for 15 minutes. Add potato and boil until celeriac and potato are very tender, about 15 minutes longer. Drain. Reterun to same saucepan; stir over medium-high heat until any excess liquid in pan evaporates, about 2 minutes. Add milk, butter and salt; mash until mixture is almost smooth. Season to taste with pepper.