Potato and Celery Root Mash

Ingredients for Potato and Celery Root Mash

• 1.1kg mixed russet, Yukon Gold, and white-skinned potatoes, peeled, cut into 2" cubes

• 450g celery root (celeriac), peeled, cut into 3/4" cubes

• 1 6" piece of horseradish, peeled, coarsely grated

• 350ml soured cream

• 3 tablespoons Dijon mustard

• 2 tablespoons (1/4 stick) unsalted butter

• Kosher salt

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.

Drain, reserving 240ml cooking liquid. Return vegetables to pot; add soured 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.