1lbpotatoes (preferably a good mashing potato), cleaned, cut into 1 inch pieces
5-6clovesof the roasted garlic
2tbspmilk
2tbspbutter
Salt and pepper to taste
Instructions
For Roasted Garlic:
Preheat oven to 375°F. Using a sharp knife, cut just the tops of the garlic off, exposing the individual cloves. Put garlic in some tin foil, drizzle with olive oil and sprinkle with salt. Seal the package and bake for 30-40 minutes. Cool enough so you can squeeze the cloves out of their skins.
Celeriac Mash:
In a large pot of boiling water, cook celeriac for 10 minutes. Add potatoes and cook until all vegetables are tender, about 20-25 minutes. Drain. Return vegetables to pot add butter and roasted garlic. Using potato masher, mash vegetables. Add milk; mash until smooth, adding more milk as needed. Season with salt and pepper. Garnish with chives (optional).
Notes
Leftovers are great fried crispy in a pan or made into potato fritters!