Potato and Cardoni Puree
Melissa's Corporate Chefs


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 
1/4 stick celery salt 


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