Mashed Potatoes and Celery Root

• 4 pounds Yukon Gold potatoes
• 1 pound celery root
• 1 cup heavy cream
• 6 tablespoons unsalted butter
• 1 tablespoon coarse salt
• 1/4 teaspoon freshly ground pepper

1. Peel the potatoes, and cut into 1-inch pieces.
2. Peel the celery root using a paring knife, following the shape of the root.
3. Cut into 1/2-inch pieces.
4. Place the potatoes and celery root in a small stockpot with enough water to cover, and bring to a boil over high heat.
5. Reduce to a simmer, and cook until tender, about 10 minutes.
6. Drain, return to the pot; place over low heat to dry out.
7. Combine the cream, butter, salt, and pepper in a small saucepan, and place over medium heat until the butter is melted and the mixture comes to a simmer.
8. Pour over the potato mixture, and combine, using a potato masher, until fluffy and smooth.

potatoes, celery root, heavy cream, unsalted butter, coarse salt, freshly ground pepper

Taken from www.epicurious.com/recipes/food/views/mashed-potatoes-and-celery-root-392841 (may not work)