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This hearty, starchy side dish serves as a silky yet substantial companion for duck.

Servings: 6


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.

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About the Author
Life columnist

Beppi Crosariol writes about wine and spirits in the Globe Life and Style sections.He has been The Globe's wine and spirits columnist for more than 10 years. In the late 1990s, he also wrote a food trends column called The Biting Edge.Beppi used to cover business law for ROB and previously edited the paper's weekly technology section. More


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