Celery Root Mashed Potatoes

• 12 ounces, weight Celery Root, Peeled And Diced Into 1 1/2 Inch Cubes
• 1-1/2 pound Waxy Potatoes, Such As Yukon Gold Or Red Skin, Peeled And Cut Into About 1 1/2 Inch Cubes
• 2 Tablespoons Butter
• 1/2 cups Milk
• 1/4 cups Half-and-half
• Salt And Pepper, to taste

1. 1. Place the celery root and potatoes into a large pot and cover with cold water by about an inch. Put the lid askew on the pot.
2. 2. Bring the water up to a boil and add about a 1/2 tablespoon of salt to the water, turn the heat down to medium high and replace the lid askew on the pot.
3. 3. Cook until the celery roots and potatoes are tender, 12 to 15 minutes from the point where the water boils.
4. 4. Drain the water off the potato mixture by pouring the ingredients of the pot into a colander.
5. 5. Return the potatoes to the pot, and mash with a masher. Don't over work the potatoes.
6. 6. Put the pot back over medium heat, and stir in the butter, milk, half-and-half, salt and pepper to taste. When the butter is completely melted remove the pot from the heat. Serve!

weight celery, potatoes, butter, milk, ubc, salt

Taken from tastykitchen.com/recipes/sidedishes/celery-root-mashed-potatoes-2/ (may not work)