5 arge unpeeled Yukon Gold potatoes cut in 1.5" pieces
1 celery root peeled
1/4 stick of butter for frying
4 medium shallots diced
1/3 pound blue cheese, such as Rogue blue or Gorgonzola
2 tablespoons butter
1/3 cup milk
In a saucepan, melt butter, add shallots and cook until caramelized, about 8-10 min.
Cook vegetables in saucepan of boiling salted water until tender, about 20 minutes.
Drain and transfer to heavy-duty mixer fitted with whisk attachment.
Beat potatoes and celery root until mashed.
Add cheese, shallots and butter; beat until butter melts.
Mix in milk & season with salt and pepper.