This recipe is SUPER easy, and has become a staple side dish at our place for the holidays. And it's a total crowd-pleaser! Celeriac, AKA celery root (pictured below) gives regular ol' taters a rich celery flavor without the stringiness of using celery stalks or the added sodium of tons of celery salt. Boiled, it mashes up just like potatoes so it hides in there nicely and adds a load of anti-oxidants and vitamin K. Celeriac is an amazing, underrated root vegetable, and we just love it! [It also makes a great cream of celery soup, but we'll save that for another time.] These potatoes are our go-to for holidays, potluck parties, and for when I just want a huge bowl of comfort food. They're great with butter or smothered in gravy, and it's a great way to mix up the whole mashed potato routine, so let's get cooking! 

Looking for more ways to use celeriac? Try our Squash + Celeric Quinoa Stuffing for a GF holiday side dish!

INGREDIENTS
water
2 lbs. yellow potatoes -about 5 cups, chopped into 1 in. chunks
1 lb. celeriac (celery root) -about 2 cups, peeled + chopped into 1 in. chunks
1/2 cup unsweetened almond milk
1/4 cup vegan butter
1 teaspoon salt
1/2 teaspoon ground pepper
?1/2 teaspoon celery salt (optional)

DIRECTIONS
Chop potatoes and celeriac and place into a large pot. Fill with enough water to just cover the veggies, and cook over medium-high heat until both potatoes and celeriac are fork tender, about 20 mins. Remove the pan from heat, drain the water, and begin to mash using a potato masher (or a fork!). Add in milk, butter, and spices and continue mashing to your desired consistency. We like ours a bit chunky; If you're a silky-smooth kinda person, you can place it all into your food processor instead. Serve + enjoy! Serves 8.

NOTES
You could garnish these with some green onion or chives; we forgot!

These are easily made ahead and re-heated in the microwave, if needed.

Store in an airtight container in the fridge up to one week.