The combination of potatoes and celery root is scrumptious! And adding a little horseradish really adds zing to the mixture! It’s kind of like a little black dress, it goes with everything from roast beef, pork or veal to poultry. If you are wondering why the potatoes look a little pink in the photo, it’s because I used red heirloom potatoes that have a pinkish interior. If you end up with leftover celery root see the links and make a salad! Adapted from Bon Appetit Magazine.
Makes 6 – 8 Servings
2 ½ lbs. potatoes (a combination of russet, Yukon Golds & other mashing potatoes), peeled & cut into 2” cubes
1 (1) lb. celery root/celeriac
1 tsp. prepared horseradish (from a jar)
1 ½ cups sour cream
3 Tbsp. Dijon mustard
2 Tbsp. unsalted butter, room temperature
Salt to taste
Place potatoes and celery root in a large pot. Add water to cover by 1”; bring to a boil, reduce the heat to medium-high and simmer until vegetables are tender; 25 – 30 minutes.
Drain vegetables, reserving 1 cup of cooking liquid. Return vegetables to the pot; add the sour cream (you may not need it all depending on your potatoes), Dijon and butter. Using a potato masher, coarsely mash vegetables. Add reserved cooking liquid by tablespoonfuls if mash is too stiff. Add the horseradish and season to taste with salt.