Ingredients
3 medium Yukon Gold potatoes, peeled and cubed1 large celery root, peeled and chopped3 garlic cloves, peeled2 tablespoons butter2 tablespoons 2% milk1/2 teaspoon salt1/4 teaspoon pepper1 tablespoon minced chives
Preparation
Place the potatoes, celery root and garlic in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook just until tender, 15 minutes. Drain; cool slightly.
Mash vegetables with butter, milk, salt and pepper. Stir in chives.
