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Celery Root Mashed Potatoes

4–6 servings; adapted from Alex Lee, Daniel NYC

Ingredients
  • 3 cups whole milk
  • 3 cups water
  • 2 teaspoons Kosher salt
  • 2 celery roots, knife peeled and cut into approx. 2-inch chunks about 2 pounds total
  • 1–2 medium potatoes, peeled and cut into approx. 2-inch chunks
  • 1 small onion, peeled and quartered
  • 5 tbsp unsalted butter, room temperature, cut into tablespoon-sized pieces
Instructions

  1. Bring the milk, water, and salt to boil in a large pot. Add the celery root and potato chunks, and onion, lower heat to maintain a simmer and cook until vegetables are tender, about 30 minutes. Drain and discard the liquid from the veggies.

  2. Using an immersion blender, purée the vegetables with the butter until smooth. Alternatively, use a potato ricer or food processor.