Celery Root and Potato Purée

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Original recipe from The Bonne Femme Cookbook

kept bybeberequin
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Ingredients:

1 celery root (1¼ to 1½ pounds)
1 teaspoon salt, plus additional to taste
2 medium-size russet potatoes, peeled and cut into 2-inch chunks
3 tablespoons unsalted butter, melted
2 percent or whole milk (if needed)
Freshly ground black pepper to taste

Use a sharp paring knife to trim and peel the celery root. Cut into 2-inch chunks. Place the celery root in a large pot. Add the salt and water to cover and bring to a boil. Boil for 10 minutes, then add the potatoes and boil until the celery root and potatoes can easily be pierced with a sharp knife, about 20 minutes more.
Drain and return the celery root and potatoes to the pot; add to taste with salt and pepper.