Ingredients

• 1 pound russet potatoes (about 2 medium), peeled and chopped
• 1 medium celery root (about 1 1/2 pounds), peeled and chopped
• 1 large parsnip, peeled, tough core removed, and chopped
• 1 bay leaf
• Kosher salt
• 1 stick salted butter, at room temperature
• 1/4 to 1/2 cup milk, warmed
• Freshly ground pepper
• Freshly grated nutmeg

Instructions

1. Combine the potatoes, celery root, parsnip and bay leaf in a large saucepan and cover with cold water by 1 inch. Season generously with salt and bring to a boil. Reduce the heat to medium and simmer until the vegetables are very tender, about 15 minutes.
2. Drain the vegetables and discard the bay leaf. Transfer to a food processor, add the butter and puree, gradually adding the milk, until smooth. Season with salt and pepper. Transfer to a serving dish and sprinkle with nutmeg.
3. Photograph by Ryan Dausch