I made a recipe I found somewhere (I can’t remember where) called, “Mashed Potatoes and Celery Root with Creamy Yogurt.”

• Kosher salt
• 1 1/2 pounds Yukon gold potatoes, unpeeled, cut into 1-inch cubes
• 1 large celery root (1 1/2 pounds), peeled, cut into 1-inch cubes
• 5 cloves garlic, peeled
• scallions
• 1 1/2 cups of shredded Parmesan
• 2 1/2 cups plain low-fat yogurt, plus 1/2 cup extra if desired
• freshly ground black pepper to taste

1. Boil 8 cups of water in a large pot with 2 Tbsp. salt. Add potatoes, celery root, and garlic. Return to boil and reduce heat to medium, cooking uncovered until potatoes and celery root are very tender, 15-20 minutes.
2. Drain potato mixture. Add scallions, yogurt, pepper, and cheese. Smash everything together.

Note: The original recipe called for 1 large finely chopped shallot.  You mix the boiled potatoes, garlic, and celery root in it.  It did not have the cheese or scallions.