Mashed Potatoes, Celery Root and Parsnips

2 1/2 pounds russet or Yukon gold potatoes, peeled and cut into large chunks
1 large celery root (about 1¼ pounds), peeled and cut into 2-inch chunks
4 medium parsnips, peeled and chopped into chunks
3 cloves garlic, peeled
¼ cup extra virgin olive oil
1/2 to 3/4 cup milk of choice: reduced-fat buttermilk or soy milk, at room temperature
2 tablespoons minced fresh chives
½ teaspoon salt, or more to taste
Freshly ground black pepper to taste

Place the celery root, parsnips, potatoes and garlic in a large pot and cover well with water. Bring to a boil, then reduce heat and simmer until vegetables are all tender, about 20 minutes.

Drain, return to pan and shake over high heat for 20-30 seconds to evaporate the moisture. Put through a ricer or mash well with a potato masher. Continue to mash as you add the oil, then the milk, adding the milk gradually until you get the texture you prefer. Stir in chives (if using), salt and pepper.

Serves 8