Potato Celeriac Mash

• 4 russet (baking) potatoes, scrubbed
• 2 medium celeriac (celery root), peeled
• Kosher salt
• 3/4 cup hot milk
• 3 tablespoons unsalted butter
• Freshly ground black pepper

1. Cut the potatoes in half and the celeriac into quarters.
2. Place in a large pot and fill with cold water so that the potatoes and celeriac are covered by a few inches.
3. Add 1 teaspoon salt and place a smaller pot lid on the vegetables to keep them submerged.
4. Bring to a boil.
5. Cook until tender (vegetables should be easily pierced with a paring knife), 15 to 20 minutes.
6. Drain and return the vegetables to the hot pot to remove excess moisture.
7. Put the potatoes and celeriac through a food mill or ricer, or mash them well using a fine potato masher.
8. (If mashing, slide off and discard the potato skins.)
9. Combine the vegetables with the milk and stir in the butter.
10. Season with 1 teaspoon salt, or more to taste, and pepper.
11. Serve immediately.

russet, celery root, kosher salt, hot milk, unsalted butter, freshly ground black pepper

Taken from www.cookstr.com/recipes/potato-celeriac-mash (may not work)