Celery Root & Potato Puree

I made this to go alongside beef tenderloin and carrots. It's a nice change of pace from your regular mashed potatoes. The celery root adds a different dimension.

• 1 1/2 lbs yukon gold potatoes (I used red potatoes)
• 1 1/2 lbs celery root (celeriac)
• 1 cup heavy cream
• 1/4 cup chopped chervil (or just use parsley cuz they're damn near the same thing)

Peel potatoes & celery root. Cut into 1-inch chunks. Steam in a large steamer set over boiling water, covered, until very tender, 30-40 minutes. Force through a food mill into a bowl (I ended up putting it in the food processor), stir in cream, chervil, 3/4 tsp salt and about 1/2 tsp pepper.

*Can be made 2 days ahead & chilled. Reheat gently.