INGREDIENTS | SERVES 6

• 2 pounds celery root (sometimes called “celeriac” or “apio”)
• 1 pound white potatoes
• ½ cup milk
• 8 tablespoons unsalted butter
• 1 tablespoon snipped chives (optional)
• Salt

1. Peel and dice the celery root and potatoes roughly into 1-inch pieces. Boil in lightly salted boiling water until very tender, about 20 minutes.

2. Drain in a colander, then return to the pot and heat for 30 seconds to steam out any residual water. Heat the milk and butter in a small pot.

3. Using a stiff wire whisk or potato masher, crush the vegetables until they are a soft mash.

4. Gradually mash in the milk-butter mixture, making sure it is well mixed before adding more; fold in the chives if desired. Season lightly with salt.