Makes 8 servings Difficulty
2-1/2 pounds celery root (peeled and cut into a large dice) 2-1/2 pounds Idaho potatoes (peeled and cut into a large dice) 1 garlic clove 1 cup milk 4 Tablespoons unsalted butter 1/4 teaspoon freshly ground black pepper Salt to taste
In a large saucepan or dutch over, combine celery root, potatoes and garlic; cover with cold water. Bring to a boil and cook until tender, about 20 minutes. Drain well.
Transfer vegetables to a bowl and puree, adding milk, butter, salt and pepper, to taste, as you go along.
To serve, mound mashed potatoes on plate, making a well in the center. Spoon the Glazed Cranberries in the center.