Mashed Potatoes with Celery Root and Mascarpone

Bon Appétit | November 1997 Husband-Tested in Alice’s Kitchen Serves 10

I served this dish when our son, Kurt and his wife, Marimar were with us during the holidays. Celery root looks like a vegetable that came from an alien planet, but once it's peeled, cubed and put in soups or as in this recipe along with potatoes, you're sure to make it a staple in your fall/winter repertoire. It lends a very nice celery flavor to these creamy potatoes. The mascarpone cheese can be found just down the aisle from celery root at Lost River Market & Deli. It makes these mashed potatoes especially rich tasting!

3 1/4 pounds Yukon Gold or russet potatoes, peeled, cut into 2-inch pieces
1 1/2 pounds celery root (celeriac), peeled, cut into 1/2-inch pieces
3 whole peeled garlic cloves plus 1 tablespoon minced garlic

8 ounces mascarpone cheese, room temperature
1/2 cup (1 stick) butter

Place potatoes, celery root and whole garlic cloves in large pot. Add enough cold water to cover vegetables. Salt the water and bring to boil. Cover partially and boil until vegetables are very tender, about 40 minutes. Drain.
Transfer vegetables to large bowl. Using electric mixer, beat mixture until almost smooth. Add minced garlic, mascarpone and butter; beat until smooth. Season to taste with salt and pepper. (Can be prepared 3 hours ahead. Let stand at room temperature. Rewarm over medium-low heat, stirring frequently.)