Serves: 6

1 1/2 pounds potatoes
3/4 pound celery root
salt to taste
4 tablespoons butter
1/8 teaspoon grated nutmeg
1 cup hot milk


Peel and quarter potatoes. Put in cold water. Peel celery root. Cut into chunks.
Cook potatoes and celery in a kettle with salted boiling water for 20 to 25 minutes.
Puree through food mill. Whip in butter, nutmeg and hot milk.
Serve hot.

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