• 3 pounds potatoes
  • 1/4 pound butter
  • 1/2 cup cooked celery root, pureed
  • 1 cup half and half, or as needed
  • 1/2 cup sauteed leeks, pureed
  • salt and white pepper to taste
  • 1 tablespoon roasted garlic, pureed



Peel and dice the celery root. Cook until tender. Puree. Cut leeks lengthwise. Wash very well to get all sand out. Dice into 1/8 inch pieces. Saute in 1 tablespoon butter and 1 tablespoon olive oil until tender. Puree. Peel and dice the potatoes. Rinse well. Place in a large cooking vessel and cover with water. Cook for approximately 20 minutes or until fork tender. Rice. Mix the riced potatoes, celery root, leeks and roasted garlic. Heat the half and half with the butter until both are very hot, but not boiling. Mix as needed to the vegetable mixture and test for seasonings. May be tightly covered and kept warm in the oven until needed. Serve hot. Maybe re-warmed in the microwave.