Instructions: Place celery root and potatoes in a large saucepan. Cover with water; salt lightly. Boil until very tender, about 15 minutes. Drain vegetables, reserving 1/4 cup liquid (if making ahead). Return vegetables to same saucepan. Add cream and butter; mash until almost smooth. Season with celery salt and pepper.

Can be prepared 1 day ahead. Cover puree and cooking liquid separately and refrigerate. Stir puree over medium heat until heated through, adding reserved cooking liquid is mixture is dry.

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