Much more interesting than plain mashed potatoes, this purée gets an earthy boost from celery root and chervil and an amazing smoothness and richness from a generous amount of cream.
Cooks' note:
Purée can be made 2 days ahead and chilled. Reheat gently.
Recipe information
Total Time
1 1/4 hr
Yield
Makes 4 servings
Ingredients
1 1/2 pounds Yukon Gold potatoes
1 1/2 pounds celery root (celeriac)
1 cup heavy cream
1/4 cup chopped chervil
Equipment: a food mill or potato ricer
Preparation
Step 1
Peel potatoes and celery root. Cut into 1-inch chunks. Steam in a large steamer set over boiling water, covered, until very tender, 30 to 40 minutes.
Step 2
Force through food mill into a bowl. Stir in cream, chervil, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Season with additional salt.
