Celery Root and Potato Purée

1. Cook Potatoes

Place the peeled and cut Yukon Gold potatoes in a pot of salted water and cook on the stove until they are soft, ensuring they are easy to mash for the purée's smooth texture.

2. Mash Potatoes

Once the potatoes are cooked, drain them and return them to the pot. Add 2 tablespoons of butter and process the potatoes with a ricer, food mill, or potato masher until they are light and fluffy.

3. Cook Celery Root

In a heavy-bottomed pan, melt 3 tablespoons of butter and add the peeled and cut celery root with a pinch of salt. Cook on the stove for 12 to 15 minutes until it is tender.

4. Purée Celery Root

After the celery root is cooked, purée it using a food mill or blender until smooth.

5. Combine Purées and Adjust Consistency

Combine the puréed celery root with the mashed potatoes, mixing them together in a pot. Gradually add milk to the mixture while stirring, until you reach a creamy texture that suits your preference.

6. Season and Serve

Season the purée with salt to taste, and if desired, add more butter for a richer flavor. Stir everything together until well combined.