2 1⁄2 lb Yukon Gold potatoes, peeled and quartered
1lb celery root, peeled and quartered
3 tbsp The Well Dressed Olive Eureka Lemon Olive Oil, plus additional (see note)
2 tbsp heavy cream, warmed in a small pan
1⁄4 C unsalted butter, warmed with the cream
1 1⁄2 tsp sea salt, or to taste
1⁄2 tsp black pepper, freshly ground, to taste
Place potatoes and celery root quarters in a large saucepan, cover with cold water by 2 inches. Cover and bring to a boil over high heat. Uncover when it comes to a boil and cook for approximately 20 minutes or until tender when pierced with the tip of a sharp knife. (You may need to reduce heat to avoid boil over.)
Drain the vegetables and return them to the pot on very low heat to absorb excess water. Add 3 tbsp of the olive oil and begin mashing, followed by the warm cream/butter, until fairly smooth. Stir in salt and pepper, to taste. Correct for seasoning.
To serve, spoon a mound of potatoes onto each plate making a very small well in the center. Pour about a teaspoon of olive oil into the well. Serve immediately.