Nurturing my inner... when the past meets the present, pt 4

Over halfway through my very first Thanksgiving dinner and certainly the most difficult tasks were behind me.  Now on to something slightly - weird.

Part 4: Mashed Celery Root and Potatoes

1/2 lb celery root, peeled and cubed
2 lbs red potatoes, cubed
Milk
Heavy cream
Butter
Salt
Colby Jack cheese, shredded

I've seen this funky looking root used on Food Network TV and have always wanted to try it.  I'm a big fan of celery and thought using the root would be fun.  Though it looks super strange.

Like an alien vegetable from outer space.

To prepare, cut off the celery fronds.

A good start.

Peel the rest of the skin off and you'll be left with an odd shaped block of root.

All nubbly.

Cut into cubes and I put them in water because I wasn't sure if they would brown when exposed to the air.

Set aside.

I like the texture of red potatoes when mashed.  But Yukon Gold or Russet would be fine if that's what you normally use.

The skins are thin on red potatoes.

I take out any suspicious blemishes and then cut into cubes the same size as the celery root so they all get done at the same time.

No time to make up a small bowl. One
should be generous with potatoes.

Add potatoes and celery root cubes to boiling water.

The celery root floats. Bizarro.

Cook until fork tender and drain in a colander.

Yeah, gotta leave the skins on for
texture variety.

Toss in a mixing bowl.  Add butter, milk, heavy cream and salt to taste and to achieve the creaminess you prefer.  Note: Add ingredients sparingly because you can always put in additional amounts, but you can't take away if you've overmilked and created runny potato soup.

I can't really give you measurements because
everyone likes something different.

Mix with a hand mixer until light and fluffy.  I don't like hand mashed potatoes nearly as much as I prefer the mixer because I like my potatoes super creamy and light.  That's how my mom always made them.  The celery root is my addition and contributes a subtle celery flavor that is sure to become a new favorite for you.

Oh, I just LOVE potatoes. Never met a spud
I disagreed with.

And since this is a big holiday, we just have to go all out.  Have to have some cheese on top.  I like Colby jack.  A nice blend of sharp and mild cheeses in a mottled blend.

I'd stay away from really plain, super mild
cheeses, but anything sharper will do.

Shred up on the large size grater side.



Cheese kicks it up another notch.

 Add to top of mashed potatoes and celery root, then cover with foil.  The trapped steam will melt the cheese in time for you to serve.

Just keeps getting better with every dish,
doesn't it!

One more dish to make and we'll be ready to eat!