- Five 1/2-pound baking potatoes, scrubbed
- One 1/2-pound sweet potato, scrubbed
- 2 cups half-and-half or whole milk
- 3/4 pound celery root, peeled and cut into 1-inch chunks
- 3 large garlic cloves
- 4 tablespoons unsalted butter plus 1 tablespoon melted butter
- Salt and freshly ground pepper
- Preheat the oven to 375°. Pierce the baking potatoes and the sweet potato in 2 or 3 places and bake for 1 hour, or until tender. Let cool slightly.
- Meanwhile, in a medium saucepan, bring the half-and-half to a simmer. Add the celery root and garlic and cook over moderately low heat until the celery root is tender and the half-and-half has reduced to 1/2 cup, about 30 minutes.
- Transfer the contents of the saucepan to a food processor. Peel the sweet potato, add it to the processor and puree until smooth. Scrape the potato puree into a bowl.
- Halve the baking potatoes lengthwise and scoop out the flesh, leaving 1/4-inch-thick shells. Arrange the potato shells in a baking dish. Lightly brush the shells inside and out with the melted butter. Pass the potato flesh through a ricer into the bowl with the potato puree. Stir in the remaining 4 tablespoons of butter and beat with an electric mixer until light and fluffy. Season with salt and pepper. Using a spoon or a pastry bag fitted with a large star tip, fill the potato shells with the puree.
- Preheat the oven to 375°. Bake the potatoes for about 1 hour, or until the filling is heated through and browned on top and the shells are crisp.
The recipe can be prepared through Step 4 and refrigerated overnight. Bring the potatoes to room temperature before baking.