1 large Red Dog Farm Celeriac
2 lbs. Red Dog Farm Russet Potatoes
1/2 bunch Italian Parsley
2 cloves Garlic
Sour cream, milk, butter, or all three
Salt and pepper to taste

Peel the celeriac and potatoes and cube. Boil the celeriac for 5 minutes, then add the potato cubes. Cook until fork tender. Drain. Mash the potatoes and celeriac together. Add in chopped parsley and minced raw garlic along with the optional sour cream, milk and/or butter. Season with salt and pepper and serve.