Potato and celery root puree with caramelized onions

Potato and celery root puree with caramelized onions

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  • Russet potatoes 2#
  • Yukon gold potatoes 2#
  • Celery root 2#
  • Leeks, white part only, 2 bunches
  • Yellow onions 2
  • Whole milk 2-3 cups
  • Butter 4-8oz
  • Olive oil as needed


  1. Thinly slice the onion and leeks and sauté in the olive oil until golden brown
  2. Peel and cut potatoes and celery root into equal size chunks, place in a pot and cover with cold water. Add about 4T of salt and bring to a boil, when the water is boiling reduce the heat and cook until tender
  3. Strain the water and mush potato mix with a fork until it is very creamy; add butter, hot milk and caramelized onions and mix.
  4. Season with salt to taste and serve

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