2 medium-small Celery roots, about 5-6oz each
1 medium Russet Potato, about 5-6oz
3 Tablespoons Butter
1/2 cup finely chopped Spring Allium, green garlic, spring onion, ramps, etc.
3 Tablespoons Half-n-Half
1/2 teaspoon Kosher Sea Salt
1/2 teaspoon ground White Pepper
Peel celery root and potato.
Cut potato into quarters then cut the celery root so that the pieces are about half the size of the potato quarters.
Place cut potato and celery root into an Instapot with half a cup of water and cook on high pressure for 20 minutes. Alternatively, you can put into a pot cover with water and bring to a boil on the stovetop. Cook until tender, about 20 minutes.
In a small saucepan melt butter.
Once butter is foamy add allium and cook on low-medium heat for about 5 minutes. Set aside.
Once celery root and potato is tender, strain off the water.
Add the allium butter, salt, pepper and half-n-half to the celery root and potato.
Mix with either a beater or a masher until smooth and creamy.
Makes 4-6 Servings.