Mashed Celeriac And Potatoes

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

1. Trim and peel celery root; cut into large chunks, placing them in bowl of water as you proceed.
2. Peel potatoes and cut into chunks.
3. Place potatoes and celery in steamer or in water, in separate pans; cook until tender when tested with skewer.
4. Drain vegetables if boiled.
5. For smooth puree, press through food mill.
6. For a lumpier mixture, mash with a fork or potato masher.
7. Season with salt and pepper; mix in butter.
8. Serve immediately.

celery roots, russet, salt, unsalted butter

Taken from cooking.nytimes.com/recipes/493 (may not work)