2-3 celeriac/celery roots, peeled and cut into large dice (best to peel with a paring knife)
3 large russet potatoes, peeled and cut into large dice
Generous pinch of salt
2 whole bulbs of garlic, sliced through the center in halves
Olive oil, salt & pepper
3/4 cup heavy cream
1 tsp. kosher salt
1 tsp. black pepper
4 tbsp. unsalted butter
1-2 tbsp. chopped scallion or chives for garnish
1. Preheat the oven to 375F. Place the sliced garlic bulbs onto a sheet of aluminum foil, drizzle with olive oil, and season with salt and pepper. Wrap the bulbs tightly with the foil and place into the oven. Roast for 30-45 minutes until the garlic is nice and tender. Remove from the oven and place the foil-wrapped garlic onto a rack or chopping board to cool to room temperature.
2. In the meantime, place the diced celeriac and potatoes into a large pot of water seasoned with a large pinch of salt. Bring to a boil and cook about 20 minutes or until just tender. Drain the water from the pan.
3. Place the cooked celeriac and potatoes into a ricer in batches and press them through into a large bowl.
4. Add the heavy cream, salt, pepper, and unsalted butter and stir to combine. Taste and reseason as needed.
5. Using your hands, squeeze the garlic cloves out of the cooled garlic bulbs onto a chopping board and roughly chop the garlic. Add to the mash and stir well to combine.
6. Place the mash into a serving bowl and garnish with chopped scallion or chives.