Potato and Celery Root MashChristopher Baker
This mash gets a punch of flavor from freshly grated horseradish. Use a combination of potato varieties to add more texture.
Recipe information
Yield
Makes 6–8 servings
Ingredients
2 1/2 pounds mixed russet, Yukon Gold, and white-skinned potatoes, peeled, cut into 2" cubes
1 1-pound celery root (celeriac), peeled, cut into 3/4" cubes
1 6" piece of horseradish, peeled, coarsely grated
1 1/2 cups sour cream
3 tablespoons Dijon mustard
2 tablespoons (1/4 stick) unsalted butter
Kosher salt
Preparation
Step 1
Place potatoes, celery root, and horseradish in a large pot. Add water to cover by 1". Bring to a boil, reduce heat to medium-high, and simmer until vegetables are tender, 25-30 minutes.
Step 2
Drain, reserving 1 cup cooking liquid. Return vegetables to pot; add sour cream, Dijon mustard, and butter. Using a potato masher, coarsely mash vegetables. Add reserved cooking liquid by tablespoonfuls if mash is too stiff. Season to taste with salt.
Recipe notes
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