Ingredients:
3 lbs yukon gold potatoes, peeled and cut into 2-inch pieces
1 lb celery root, peeled and cut into 2-inch pieces
2 garlic cloves, sliced
1 cup light cream
6 tablespoons butter, at room temp
4 tablespoons butter (optional)
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 cup chopped chives, fresh
Directions:
place potatoes celery root and garlic in a pot and cover with water to 1″ over potatoes.
boil then reduce heat to simmer cook till potatoes are tender about 20 minutes.
drain vegetables mash or beat till smooth.
beat in cream butter(6table) salt and pepper.
stir in chives.
add additional butter we used 4 tablespoons to finish off a stick and it was great for us.
Servings: 8
Time preparation: 10 min.
Time total: 30 min.