I first had these potatoes at a restaurant and they "knocked my socks off." Celeriac (or celery root) is a ugly root, that when baked up becomes quite creamy. The flavor is similar to celery stalk with a sweet undercurrent. This version is from Andrew Schloss's, author of "Dinner's Ready" clipped from the Washington Post 1996.
- Place the potatoes and celery root in a large heavy saucepan.
- (I start the celery root first, since I find it takes longer to cook. It must be soft to mash up creamy).
- Cover with water and season liberally with salt and pepper.
- Cover and cook over medium-high heat until water boils.
- Reduce the heat to medium and continue to boil until the vegetables are tender, about 20 minutes.
- Drain, and mash the vegetables with a potato masher or a large fork.
- Mix in cream.
- Adjust seasoning with additional salt and pepper.