- 2 1/2 pounds russet potatoes, peeled and cut into 1-inch cubes
- 1 large celery root, peeled and cut into 1-inch cubes
- 3 cloves garlic, peeled
- 1/2 cup almond milk, divided
- 1/4 cup extra-virgin olive oil, divided
- 2 tablespoons minced fresh chives
- 1/2 teaspoon salt, or to taste
- freshly ground black pepper to taste
- Place potatoes and celery root in a large pot. Pour in enough water to cover. Bring to a boil; reduce heat and simmer until tender, about 20 minutes. Drain and return to the pot. Cook over medium-high heat until dry, 2 to 3 minutes. Remove from heat.
- Pulse potatoes, celery root, and garlic in a food processor in batches, adding almond milk and olive oil as you pulse to reach desired consistency. Transfer to a large bowl. Stir in chives, salt, and black pepper.