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Categories:Viewed: 23 - Published at: 6 years ago
Ingredients
- 3 1/4 pounds Yukon Gold or russet potatoes, peeled, cut into 2-inch pieces
- 1 1/2 pounds celery root (celeriac), peeled, cut into 1/2-inch pieces
- 3 whole peeled garlic cloves plus 1 tablespoon minced garlic
- 8 ounces mascarpone cheese, room temperature
- 1/2 cup (1 stick) butter
Method
- Place potatoes, celery root and whole garlic cloves in large pot.
- Add enough cold water to cover vegetables.
- Salt the water and bring to boil.
- Cover partially and boil until vegetables are very tender, about 40 minutes.
- Drain.
- Transfer vegetables to large bowl.
- Using electric mixer, beat mixture until almost smooth.
- Add minced garlic, mascarpone and butter; beat until smooth.
- Season to taste with salt and pepper.
- (Can be prepared 3 hours ahead.
- Let stand at room temperature.
- Rewarm over medium-low heat, stirring frequently.)
