|Preparation time||30 minutes|
|Serving Size||1/2 recipe|
|Calories Per Serving||Approximately 270 per serving|
1.In a Saucepan boil the celery root and potatoes separately until fork tender(a fork inserted should go through easily).Now peel both the potato and celery root and pass them through a food mill or a strainer.
2.Transfer the mixture into a saucepan and add butter and start to heat it, gently mixing so that the butter melts and incorporates.
3.Add the heavy cream and continue mixing until evenly incorporated and add salt, pepper and parsley and turn off the stove.
Never pulse the potatoes in a blender or food processor they can get really gummy.
You can finish off the mashed potatoes with some truffle oil (sparingly) or olive oil.
You can also use garlic that has been roasted separately.
Celery root has some very flowery notes, if you like the taste you can do a complete celery root puree,adding potatoes can help reduce the flowery taste.
You can also top it off with some toasted hazelnuts for added crunch.