Yield: 4 to 6 servings
- 1/2 pound celeriac bulb (about half of a 4-inch bulb)
- 4 medium potatoes (about 2 pounds)
- 2 cloves garlic
- 1½ tsp. olive oil
- 1/3 cup plus 2 T. warmed light cream
- salt and pepper to taste
Peel celeriac, potatoes and garlic. Chop celeriac and potatoes into 1-inch cubes; cut garlic in half.
In medium saucepan over medium-high heat, add celeriac and cover with cold water. Bring to boil. Reduce heat to medium-low, and cook 8 to 10 minutes, until celeriac is tender but firm. Add potatoes and garlic. Add water, if necessary, to cover all vegetables. Bring to boil over medium-high heat, then reduce heat to medium-low and boil gently until all vegetables are very tender, 15 to 20 minutes.
Drain vegetables well and return to pan. Add olive oil and mash with electric mixer until smooth. Gradually add cream, mixing well after each addition. Continue beating with mixer until smooth. Season as desired with salt and pepper.