I like to use the more flavorful potatoes like Yellow Finn, Yukon Gold, or German Butterball. The crème fraîche adds richness and a bit of tartness, however the best part is that these can be reheated without becoming gummy.
Serves 6-8
1 1/2 pounds thin-skinned potatoes ( russet, Yellow Finn, Yukon Gold or German Butterball), peeled and cut into 1 2-inch pieces
1 large celery root, peeled, into 1-2-inch pieces
½-1 cup crème fraîche
4 tablespoons unsalted butter
1/4 cup chopped fresh chives
Kosher salt and freshly ground black pepper
1. Place potatoes and celery root in separate pots cover with cold salted water. They should be covered by about 1 inch of water. Cook until very tender, about 12 minutes. Drain and return to pot. Stir over low heat to allow excess water to evaporate for about a minute.
2. Using a food mill, pass the cooked potatoes and celery root through the mill back in to one of the pots. Stir in the butter and 1/2 cup crème fraîche. Taste and add more crème fraîche and season to taste with salt and pepper. Garnish with chives and serve hot.
You can reheat them on the stove or cover and keep warm in the oven.
©2011 Julie Logue-Riordan
Copyright © Julie Logue Riordan, Cooking with Julie
