Potato Celery Root Purée

Here’s another recipe from a Gourmet Magazine cookbook.  This purée could make a good side dish for Thanksgiving, and may be made up to 1 day in advance and kept covered and chilled.  Makes about 5½ cups.

Ingredients
2 pounds boiling potatoes, peeled and cut into 1-inch pieces
1 pound celery root, peeled and cut into 1 inch pieces
5 Tablespoons unsalted butter, cut into pieces
½ cup milk
2 teaspoons fresh lemon juice
1 teaspoon salt, or to taste
Freshly ground pepper, to taste

Procedure

1. In a large saucepan combine the potatoes and enough salted cold water to cover them by 2 inches. Bring the water to a boil, and boil the potatoes, covered, for 4 minutes. Add the celery root, simmer the vegetables, covered for 10 to 15 minutes, or until they are very tender.  Drain them well.
2. While the vegetables are still hot, force them through a food mill fitted with a medium disk into the saucepan, add the butter, milk, lemon juice, salt and pepper. Stir the purée well.