Potato and Celery Root Mash |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This mash gets a punch of flavor from freshly grated horseradish. Use a combination of potato varieties to add more texture. 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 |
Directions:
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.
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.
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