This hearty, starchy side dish serves as a silky yet substantial companion for duck.
1 pound Yukon Gold potatoes, peeled and cut into 1-inch cubes
1 pound celery root, peeled and cut into 1-inch cubes
1/2 cup whipping cream (or more to taste)
1/4 cup butter
Salt and freshly ground pepper
6 chives, finely diced
Place potatoes and celery root in a large, heavy saucepan. Fill it with water until the vegetables are covered by a half inch of water. Bring to a boil and reduce temperature to maintain a slow boil for about 15 to 20 minutes or until vegetables are soft enough to yield to a fork.
Drain vegetables and place through a ricer over the empty saucepan (or mash with a potato masher in the pan). Place on low heat and stir in cream, butter and chives. Add salt and pepper to taste. Heat through and whip the mixture with a spoon or electric mixer to get it fluffy.