INGREDIENTS
•
4 Yukon Gold potatoes, peeled and cubed
•
1 1/2 pounds celery root, peeled and cubed
•
3 tablespoons butter 1/3 cup sour cream or plain yogurt, at room temperature
•
4 ounces mascarpone, Italian-style cream cheese or conventional cream cheese, at room temperature
•
1/2 teaspoon salt
•
Freshly ground black pepper