with Celery Root Mousseline

Mousseline is a term usually used for mousse-like preparations that include whipped cream and/or egg whites to give them a lighter quality. I think you'll find this potato-celery root combo shares some of that fluffy texture.

Ingredients

• 2 large celery roots
• Juice of 1 lemon
• 4 large Yukon Gold Potatoes, peeled and quartered
• 1 tablespoon coarse sea salt
• 1/4 cup whole milk
• 2 tablespoons unsalted butter
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper

Instructions

1. Peel the celery roots, cut it into 1-inch cubes, and toss in a bowl with the lemon juice. (This is to avoid discoloration, which comes from contact with the air. It is also cut much smaller than the potato since it's denser but needs to cook at the same rate as the potato.)

2. Place the celery root and potato in a large pot, cover with water, add the coarse sea salt, and bring to a boil over high heat. Reduce the heat to medium-high and cook for 30 to 40 minutes, until the vegetables are tender; that is, when a knife tip will penetrate the celery root easily.

3. Drain the vegetables in a colander. Allow them to stand until all the liquid drains away so the potatoes don't become soggy. Pass through a food mill or a ricer into a mixing bowl while still hot.

4. While the vegetables are draining, place the milk and butter in a small saucepan over high heat and bring to a boil. Remove from the heat immediately and combine with the potatoes and celery root. Whip the entire mixture with a wooden spoon until it is smooth and forms peaks. Adjust the consistency as desired by adding a little extra milk. Season with the salt and pepper.

Tip

Great Mashed Potatoes

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