1/4 pound Cardoni peeled, cut into 1-inch pieces
1/4 pound Organic Russet Potato peeled, cut into 1-inch pieces
1/4 cup Whipped Cream
2 tablespoons Butter
Place cardoni and potatoes in large saucepan. Cover with water; salt lightly. Boil until very tender, about 15 minutes.
Drain vegetables, reserving 1/4 cup liquid. Return vegetables to same saucepan.
Add cream and butter and mash until almost smooth.
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