This recipe can be made with milk or without. If you serve the dish “naked” it allows the vegetable’s full flavors to come through. The butter, added after cooking, is a flavor enhancer as is the nutmeg.
Serves 4-6
1 pound celery root, peeled and cut into 1″ cubes
3/4 pound Idaho potatoes, peeled and cut into 1″ cubes
6 lg. garlic cloves, peeled and quartered
Salt and freshly ground white pepper, to taste
1/4 tsp ground nutmeg or a couple of gratings of fresh nutmeg
Unsalted butter and 2% or whole milk, to taste (optional)
Put the celery root, potatoes, and garlic in a large saucepan and cover with salted water. Bring to a boil, then reduce heat to medium and cook until tender, about 15 to 25 minutes. Drain (reserving some liquid if you plan to omit the milk), then return the potatoes to the pot. Add nutmeg and butter (to taste, but about 2 tablespoons), stir, and mash until it melts completely. Add the milk (if using) and stir to mix. Season salt and pepper. Serve hot.
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