Directions:
- Peel your potatoes and cut into uniform pieces
- For celery root, cut the brown skin off to expose the white part of the root. Cut up the celery root into uniform pieces, similar to the potatoes
- Put the potatoes and celery room into a large stock pot with water and a dash of salt.
- Over medium high heat boil your water until the vegetables are soft; remove from heat and drain
- In a large mixing bowl add potatoes, celery root, butter, cream, and horseradish. Mash until desired creaminess, more cream may be necessary
- Add salt and pepper to taste
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 58.3 Kcal (244 kJ) | ||
| Calories from fat | 0.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.05g | 0% | |
|---|---|---|---|
| Sodium | 56.75mg | 2% | |
| Potassium | 231.35mg | 5% | |
| Total Carbs | 13.55g | 5% | |
| Sugars | 3g | 12% | |
| Dietary Fiber | 2.1g | 8% | |
| Protein | 1.35g | 3% | |
| Vitamin C | 2.6mg | 4% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 0.7mg | 4% | |
| Calcium | 22.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 83.29 Kcal (349 kJ) | ||
| Calories from fat | 0.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.07g | 0% | |
|---|---|---|---|
| Sodium | 81.07mg | 2% | |
| Potassium | 330.5mg | 5% | |
| Total Carbs | 19.36g | 5% | |
| Sugars | 4.29g | 12% | |
| Dietary Fiber | 3g | 8% | |
| Protein | 1.93g | 3% | |
| Vitamin C | 3.6mg | 4% | |
| Vitamin A | 0.9mg | 22% | |
| Iron | 0.9mg | 4% | |
| Calcium | 31.9mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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