My My Myyyyyyy Potatoes

(to the tune of My Sharona. Sharona, that's me. These are my potatoes. You know you just sang it.)

     I made two pans of these mashed potatoes one Thanksgiving and told everyone to stay away from them.  I still don't know how they did it, but by serving time one whole pan was empty!  I also served the mashed potatoes at a family reunion.  Over ten pounds of potatoes were made, yet by the time I served myself, I was scraping the sides!  These are the only mashed potatoes I make.

4-6 Yukon gold potatoes, (larger size) diced
1 medium celery root, peeled and finely diced. (about 1/2 the size of the potatoes)
1 10-12 0z frozen cauliflower (or you can use fresh)
1/4 cup sour cream (or vegan equivalent)
1/4 cup cream cheese (or vegan equivalent. I like Kate Hill)
milk of choice                                                                          

1-2 Tablespoons Butter (or vegan equivalent. I like Earth Balance)
Sabatinos truffle salt

     Put the potatoes and celery root in a large pan and cover with water.  Cook until fork tender. (about 15-20 when the pot boils)
     Meanwhile, put cauliflower in a microwave safe bowl, add 1 T water and microwave according to package directions.
     Drain potatoes and return to the pot.
     In your processor, add 2T milk, the sour cream, cream cheese and cauliflower.  Process until almost smooth.  Add half of the potato celery root mixture to the cauliflower mix..  Process until smooth.
     Add the mixture to the remaining potato/celery root reserved in pan.  Hand mash until desired texture is achieved. Add a little more milk if necessary. (I do it this way so that the cauliflower is undetectable and hand mash the rest for texture) Add truffle salt to taste. Start with a teaspoon, and add a little at a time until it reaches desired flavor.
     Put into a serving dish and let the butter melt on top
     You will have no leftovers.  If you want any for later, hide it!