Celery Root and Potato Puree - 3 Cups

Makes about 3 cups

1pound celery root ½pound Red potatoes (about 2 medium) 1garlic clove 1¼ teaspoons kosher salt, divided 1tablespoon unsalted butter ¼cup milk ¼ teaspoon freshly ground pepper

Peel both the celery root and potatoes and cut into 1” cubes. Place vegetables and garlic clove in a 6-quart stockpot and cover with water by 2 inches. Add ½ teaspoon of salt to the pot and place over medium high heat. Bring water to a boil and allow vegetables to simmer until very tender. Drain water well and place vegetables into the mixing bowl of the Cuisinart Stand Mixer. Insert the Chef’s whisk. Mix vegetables on speed 6 and whip until thoroughly mashed. Add butter, milk, remaining ¾ teaspoon of salt, and pepper. Mix well until all ingredients are completely incorporated. Taste and adjust seasoning accordingly.