This recipe was part of the Food Fight: Thanksgiving Sides which ended Oct 31, 2008 12:00 AM. See winners »

• 1 small Celeriac (celery root)
• 4 small/medium sized Yukon Gold Potatoes
• 2 Tablespoons Cream
• 2 Tablespoons Butter
• 1 Teaspoon Salt (or to taste)
• 1/4 Cup Flat Leaf Parsley - minced
• Cracked Black Pepper to taste

1. Peel the celeriac root and wash any extra traces of dirt off. Wash the potatoes well. *note, I like to leave the peels on for extra texture, but you can peel your potatoes if you like.
2. Cut the celeriac and potatoes into medium sized pieces. Put into a large cooking pot and cover with water. Bring to a boil and then reduce head to a simmer. Cook until soft enough to mash, about 30–40 minutes. Drain and let sit covered in the same pot that you used to cook them in, for about 5 minutes to remove excess water.
3. Add cream, salt and then mash. I like to use a hand held masher as I prefer some texture to our mashed potatoes. Feel free to use whatever suits your personal taste. Stir in the parsley. Season to taste with additional salt and pepper.
4. Eat and enjoy!