Potato and Cardoni Puree

Ingredients

• 1/4 pound cardoni peeled, cut into 1-inch pieces
• 1/4 pound organic russet potato, peeled and cut into 1-inch pieces
• Salt
• 1/4 cup whipped cream
• 2 tablespoons butter (1/4 stick)
• Celery salt

Directions

1. Place cardoni and potatoes in large saucepan.
2. Cover with water and salt lightly.
3. Boil until very tender, about 15 minutes.
4. Drain vegetables, reserving 1/4 cup liquid.
5. Return vegetables to same saucepan.
6. Add cream and butter; mash until almost smooth.
7. Season with celery salt and pepper. (Can be prepared 1 day ahead. Cover puree and cooking liquid separately and refrigerate. Stir puree over medium heat until heated through, adding reserved cooking liquid if mixture is dry.) Serve.