Celeriac Puree

I got this recipe off of Alton Brown's show (and oddly enough, it repeated again just three days after I made this recipe. having seen it first last year) as I was looking for another way to enjoy celeriac. I like the taste of celery root, but not celery so much, though they do taste similar. And this makes something akin to mashed potatoes, with the taste of celery, nutty and good. I toned down Alton's recipe, otherwise I'd have made a ton of this, as his calls for 2 or 3 celeriac heads. Tasty, and a good alternative to mashed potatoes. No picture, couldn't think of a way of making this interesting looking.

Celeriac Puree
1 medium head celeriac, approximately 1 pound
1 Tbsp olive oil
2 cloves garlic, peeled and sliced
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
4 cups water
1 Tbsp unsalted butter
1/8 cup heavy cream

Brush excess dirt off of the celeriac. Cut off the bottoms and tops, cut into quarters and peel. Rinse in cool water if there is any remaining dirt or debris. Cut into 1/2-inch thick dice.

Heat the olive oil in a 4-quart saucepan over low heat just until it shimmers. Add the celeriac, garlic, salt and pepper and cook, stirring frequently, just until it begins to soften, approximately 5 minutes. Increase the heat to medium-high and add the water. Bring to a boil and cook until the celeriac is tender and easily pierced with a fork, approximately 20 minutes. Drain the celeriac through a colander and return to the pot. Using a stick blender, puree until no lumps are present, approximately 1 minute. Place the butter and heavy cream into a microwave proof bowl and heat just until the butter is melted, approximately 45 seconds. Add the cream and butter and continue to puree with the stick blender for another minute. Serve warm.