• 1 lb. celery root, peeled and cut into 1-inch cubes
• ^1/4 cup whole milk
• 1 ^1/2 lbs. Yukon Gold potatoes, peeled and cut into 1-inch cubes
• 3-4 tbsp unsalted butter
• 2 tsp sea salt
• 1 tsp freshly-ground pepper
• ^1/2 cup heavy cream
  

1. In a saucepan, combine the celery root and potatoes with water to cover by 2 inches. Add 1 teaspoon of the salt and bring to a boil over high heat. Cover and reduce heat to medium.
2. Cook until vegetables are very tender, about 10 to 15 minutes. Drain vegetables thoroughly in a colander and return to warm saucepan.
3. Add cream, milk, butter, the remaining salt and pepper.
4. Using a potato masher or an electric mixer, beat until smooth and creamy. Transfer to a warmed serving bowl or platter and serve immediately. Serves 6 to 8.

*Items in BOLD are available at the Davis Farmers Market

Recipe featured from William-Sonoma and Georgeanne Brennan's Holiday Entertaining, Inspired recipes & ideas for celebrating the season