3 cups celeriac, peeled and diced into ½” pieces1 sweet potato or Russet potato, peeled, cut into 1½” chunks (about 2½ cups) ¼ cup whipping cream 2 Tbsp. (¼ stick) butter

Cook celeriac in large saucepan of boiling salted water 15 mins. Add sweet potato and boil until celeriac and sweet potato are very tender, about 15 mins longer. Drain. Return to same saucepan; stir over med-high heat until any excess liquid in pan evaporates, about 2 mins. Add cream and butter; mash until mixture is almost smooth. Season to taste with salt and pepper.

adapted from recipe found in Bon Appétit, Feb. 2005. found on www.epicurious.com