Celery-Root Purée with Truffle Butter - Gluten Free Recipes

Ingredients

• 0 teaspoons black pepper
• 118 milliliters oz black truffle butter* or 1 stick unsalted butter
• 1 kilograms celery root (sometimes called celeriac; 2 large), peeled with a knife and cut into 1/2-inch pieces (8 cups)
• 237 milliliters heavy cream
• 794 grams boiling potatoes (3 large), peeled and cut into 1/2-inch pieces
• 1 teaspoon salt