Mashed Potatoes with Celery Root
rec.food.recipes/Robin Cowdrey
Makes 8 serving

7 large baking potatoes (about 3-1/2 lb)
1 large celery root (about 1-1/2 lb)
1 cup milk
1/3 cup butter
1/2 teaspoon each salt and pepper
2 tablespoons chopped fresh parsley (optional)

Peel potatoes and cut into quarters. Peel celery root and cut into large chunks. In large saucepan of boiling salted water, cook potatoes and celery root for about 20 minutes or until tender; drain well. Return to heat for 1 minute. Rice, mash or pass through food mill to remove all lumps. Using fork, beat in milk, butter, salt and pepper. (Recipe can be prepared to this point, transferred to microwaveable casserole or bowl, covered and refrigerated for up to 1 day; reheat in microwave at High for 5 minutes, rotating twice.) Stir in parsley (if using).