Mashed, roasted, grilled, fried, tossed in a salad—in these irresistible dishes, the potato isn't so humble
Mashed potatoes are even better blended with celery root, which has a gentle but penetrating flavor. Don’t be deterred by the root’s hairy exterior; just trim it off with a knife. This recipe is adapted from one in Vegetarian Cooking for Everyone (1997), by Deborah Madison.
Recipe: Celery Root and Potato Mash