Celery Root and Potato Purée - 8 Cups

Makes about 8 cups

2½ pounds celery root 2pounds Yukon Gold potatoes 2garlic cloves 1¾teaspoons kosher salt, divided 4tablespoons unsalted butter ¼cup milk ½teaspoon freshly ground black pepper

Nutritional information per ½-cup serving: Calories 98 (27% from fat) • carb. 16g • pro. 3g • fat 3g • sat. fat 2g • chol. 8mg • sod. 178mg • calc. 49mg • fiber 3g

Peel both the celery root and potatoes and cut into 1-inch cubes. Put them and garlic cloves in a 6-quart stockpot and cover with water by 2 inches. Add 1 teaspoon of salt to the pot and place over medium high heat. Bring water to a boil and allow to simmer until very tender. Drain water well and put vegetables back in stockpot. Insert the mixing beaters into the Cuisinart® Hand Mixer. Mix directly in pot starting on speed 1. Increase speed gradually to speed 4 until thoroughly mashed. Add butter, milk, remaining salt, and pepper. Mix well until all ingredients are completely incorporated. Taste and adjust seasoning accordingly.