Part of Tosca Reno’s 3 Hour Thanksgiving Menu!

Yield: Makes 12 generous servings.

Ingredients:

5 pounds Yukon Gold potatoes, peeled and cut into 2 inch chunks
1 head celeriac, peeled and cut into 2 inch chunks
4 tsp unrefined sea salt or to taste
1/2 cup organic or good quality butter
1 cup hot milk

Preparation:

1. Place peeled, chunked potatoes and celeriac into large saucepan and cover with water.
2. Bring to a boil over high heat.
3. Salt the water with 4 tsp sea salt.
4. Turn down heat and let simmer until vegetables are fork tender.
5. Drain in a colander catching cooking liquid in large measuring cup (this will go into gravy).
6. Using a potato masher, mash potato and celeriac until lumps are gone. I add the butter at this time to get it well worked into the mixture.
7. Using a hand mixer add hot milk until desired texture is achieved. You may not need all the milk.
8. Add salt and pepper to taste and serve hot.