Don’t be afraid of all the garlic that goes into this creamy mash; the garlic simmers with the milk, infusing it with a mellow, sweet flavor.
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Meanwhile, in a 1-quart saucepan, bring the milk, garlic, and bay leaves to a boil over medium-high heat. Remove from the heat, cover, and set aside to steep for 30 minutes.
Drain the potatoes and celery root. Pass them through a ricer (or a food mill fitted with a fine disk) back into the pan in which they were cooked. Over medium heat, cook the mixture, stirring often, so it loses some of its moisture, 1 to 2 minutes. You will see a white film on the bottom of the pot when the vegetables are dry.
Strain the milk mixture and stir it into the mashed mixture. Stir in the crème fraîche and butter. Season to taste with salt, and serve.
Forget using a vegetable peeler to peel the celery root—a paring knife works better. Cut off the celery root’s top and bottom, then slice off the skin, starting at the top and following the curve of the bulb down to the bottom. Do
This is very tasty and nicely garlicy! I just mashed everything together, then took out the garlic chunks with the food mill.
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