Ingredients

• 4 large russet potatoes, peeled, cut into 1 1/2-inch pieces
• 1 celery root, peeled, cut into 1-inch pieces
• 1/3 pound Maytag blue cheese, crumbled
• 2 tablespoons (1/4 stick) butter
• 1/3 cup milk

Instructions

1. Cook vegetables in saucepan of boiling salted water until tender, about 20 minutes. Drain. Transfer to heavy-duty mixer fitted with whisk attachment. Beat potatoes and celery root until mashed. Add cheese and butter; beat until butter melts. Mix in milk. Season with salt and pepper.