Mashed Celery-root Potatoes

We've left the skin on these potatoes for a rustic look and texture, but feel free to peel them if you prefer. The clean, bracing flavor comes from celery root—the weird, hairy vegetable that baffles many a cook. Here, we just slice off the hairier end, peel and chop the rest of the root, and boil it with the potatoes. Prep and Cook Time: 1 1/4 hours. Notes: Celery root (celeriac) requires vigorous peeling—leave no fibrous bits behind! We find a small, sharp paring knife useful for cutting deep grooves into the root to remove embedded peel. The subtle celery flavor and smooth texture are worth the work.

• Servings: 12

Source: Sunset Magazine

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