Celery Root and Potato Puree
Ingredients
- 4 large russet potatoes (peeled and cut into 1 ½ inch chunks)
- 2 large celery roots (peeled and cut into 1 inch chunks)
- ½ onion (quartered)
- 4 cups water
- 4 cups whole milk
- 1 tablespoon coarse salt (plus more to taste)
- 8 tablespoons 1 stick unsalted butter
- Freshly ground pepper
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