Mashed Celery Root And Potatoes

• 2 medium celery roots (about 2 pounds)
• 1 pound potatoes
• Coarse salt and freshly ground pepper to taste
• 2 tablespoons unsalted butter

1. Trim and peel the celery root, cut into large chunks and place in a bowl of water as you proceed.
2. Peel the potatoes and cut into chunks.
3. Place vegetables in a steamer or in water, in separate pans, and cook until tender when tested with a skewer.
4. Drain the vegetables if boiled.
5. Press them through a food mill or sieve.
6. Season with salt and pepper and stir in butter.
7. Serve immediately.

celery roots, potatoes, salt, unsalted butter

Taken from cooking.nytimes.com/recipes/11660 (may not work)