Easy recipe Celery Root Purée with Toasted Hazelnuts

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three pounds celery root, peeled, cut into one/two" cubesthree pounds russet potatoes, peeled, cut into one" cubesKosher salttwo/three cup heavy creamtwo/three cup whole milkone/two cup (one stick) chilled unsalted butter, cut into one/two" cubesFreshly ground black pepperone tablespoon good-quality hazelnut oilone quarter cup coarsely chopped toasted hazelnuts A food mill or potato ricer. .