1 lb celeriac, peeled and cubed                                       1/2 cup m ilk or cream, warmed

 1 lb b aking potatoes, peeled and cubed                        salt and freshly ground pepper to taste

 3 Tbs butter                                                                    fresh parsley, minced

 salt

Place vegetables in a pot with water to cover and add a few tablespoons of salt.  Bring to a boil and cook until both potatoes and celeriac are tender, about 15-20  minutes.  Drain vegetables well and put them through a food mill (or a food processor) or mash them.  Add the butter and then gradually stir in the milk or cream, beating until the mixture is smooth.  Season with salt and pepper and serve warm or reheat later.

Just before serving garnish with fresh chopped parsley.  About 4 servings.    Variation:  replace butter with olive oil, replace milk with chicken or vegetable stock, and replace parsley with minced chives