French-style potato purees are very finely processed, and often incorporate copious amounts of butter, so the resulting puree is silky smooth. In this recipe, the addition of celeriac to the potatoes creates another layer of flavor. Traditionally, in classic French cooking, white sauces use white pepper instead of black, making the finished dish appear more refined. When we were children and would see pepper in a dish we would complain, often without tasting, that it was “too hot.” Sneakily, Mama started using white pepper to pull the wool over our eyes.
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
In a saucepan, add the potatoes, celeriac, and milk, then fill the pot with enough cold water so the liquid covers the vegetables by about 2 inches. Bring to a boil over high heat; salt generously. Decrease the heat to low, and simmer until the potatoes and celeriac are tender when pierced with a knife, about 20 to 25 minutes.
Step 2
Drain the vegetables in a colander, discarding the liquid, and return them to the saucepan over medium heat. Cook, stirring constantly, until a floury film forms on the bottom of the pan, 1 to 2 minutes.
Step 3
Mash the vegetables in the saucepan until smooth with a ricer, food mill, or potato masher. Add the butter, stirring vigorously, until well combined. Taste and adjust for seasoning with salt and pepper. Serve immediately.
