Put the celery root and potatoes in a large saucepan and cover with salted water. Bring to a boil, then reduce heat to medium and cook until tender, about 15 to 20 minutes. Drain, then return the potatoes to the pot. Add the butter and stir and mash until it melts completely. Add the milk and stir to mix. Season salt and pepper. Serve hot. Yield: 4 servings Per serving: 721 Calories (kcal); 39g Total Fat; (47% calories from fat); 15g Protein; 83g Carbohydrate; 110mg Cholesterol; 826mg Sodium Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EMIC62 Converted by MM_Buster v2.0n.