Long Island Mashed Potatoes With Celery Root
Yields: 8 accompaniment servings

(When you buy celery root, also known as celeriac or celery knob, look for small, firm bulbs about the size of a small cantaloupe, without lots of rootlets).

2 pounds all-purpose potatoes (6 medium), peeled and cut into 1-inch chunks
celery root
4 tablespoons margarine or butter (1/2 stick)
1 teaspoon salt
1 cup milk, warmed
2 tablespoons minced fresh parsley

In 4-quart saucepan, heat potatoes, celery root, and enough water to cover to boiling over high heat. Reduce heat to low; cover and simmer 15 minutes or until vegetables are tender. Drain. Return potatoes and celery root to saucepan. With potato masher, mash potato mixture with margarine or butter and salt. Gradually add milk; mash until mixture is smooth and well blended. Keep warm. Sprinkle with parsley before serving.

BUSY COOK'S TIP: Make this early in the day. Cook, mash, and set aside to reheat over a saucepan of simmering water or in the microwave.