Makes 4 servings

3 large Yukon Gold potatoes, peeled and cut into 1-inch cubes

5 tablespoons salt, divided

2 medium parsnips (about 4 inches long), peeled and cut into 1-inch cubes

1 large celery root, peeled and cut into 1-inch cubes

1 cup heavy cream

1 tablespoon unsalted butter

Kosher salt and cracked black pepper

1. Place the potatoes and 3 tablespoons of the salt into a large pot of cold water. Bring to a boil. Cook until the potatoes are fork-tender, about 30 minutes. Drain.

2. Simultaneously, bring another large pot of water with the remaining 2 tablespoons of salt to a boil. Add the parsnips and celery root and cook until fork-tender, 4-5 minutes. Drain the parsnips and celery root, put them in a food processor and purée until smooth, adding a bit of water or a smidge of cream if necessary to purée fully.

3. Push the tender potatoes through a fine-mesh sieve with the back of a large wooden spoon, or use a ricer. Combine the potatoes with the parsnip and celery root purée.

4. Bring the cream to a boil in a large saucepan on medium-high heat. Stir the butter into the purée, then the hot cream. Taste and season with salt and pepper.

From "Gluten-Free Girl and The Chef," by Shauna James Ahern and Daniel Ahern.