Celeriac and Garlic Mashed Potatoes

You can’t mess this up. This was the recipe I made the first time I tried celeriac. Since then, I have changed ratios, added sweet potatoes to the mix, and used granulated garlic instead of roasted. It is always delicious.

• 1 celeriac root

• 4 or 5 medium sized Yukon gold potatoes

• 1 bulb garlic - roasted for about 30 minutes in the oven

• dollop of yogurt, sour cream, milk, butter of your choice

• Salt and pepper to taste

Cut the tips off of garlic cloves, wrap in foil to bake, or use method of your choice.

Fill a soup pot about half full with water, add a dash of salt and put on high heat. Cut potatoes into chunks and add to pot. I did not peel the Yukon golds, but I do peel the sweet potatoes.

Cut the textured outer layer off of the celeriac so that you just have the creamy inside. Rinse, and cut into chunks. Add to water.

Boil until all chunks are soft and you can easily stick a fork in them. Drain the water out of the pot.

By this time, garlic should be nice and soft. Pull the soft cloves out of the wrapper with a fork add to the pot.

Mash it all together.

Add a dollop of yogurt, sour cream, milk of your choice, and/or butter as you see fit and combine.

Salt, pepper, and season to taste.