Ingredients
- 4 pounds Idaho russet potatoes (about 5 potatoes), peeled and cut into 1-inch pieces
- 1 pound celery root, peeled and cut into 1/2-inch pieces
- Kosher salt
- 2 sticks butter, 1 softened and 1 melted, plus more for greasing
- 6 ounces cream cheese
- 1 cup half-and-half, warmed
- 1/4 cup prepared horseradish
- 1 teaspoon garlic powder
- 1/2 teaspoon ground white pepper
- 1/4 cup fresh minced chives
Directions
Add the potatoes, celery root and 1 tablespoon salt to a large saucepan and cover with water. Bring to a boil and cook over medium-high heat until fork tender, about 15 minutes. Drain the potatoes and celery root.
Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking pan.
Whip together the cream cheese and softened butter in a large bowl with a hand mixer on medium speed until thoroughly blended, about 2 minutes. Add the hot potatoes and celery root slowly, alternating with the half-and-half. Whip until blended. Sprinkle with salt and stir in the horseradish, garlic powder and white pepper.
Pour the potato mixture into the prepared baking pan. Pour the melted butter over the potato mixture. Bake until bubbly and slightly brown, about 45 minutes. Garnish with the chives.
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By thensley8
Roseville, CA
on December 02, 2012
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This dish was soo good! I've never used celery root before, but it gave the potato's an extra subtle flavor. Also, don't be afraid of the horseradish. It gives a nice kick that is noticeable, but not overwhelming.
By BigPhilLA
los angeles , CA
on November 25, 2012
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This recipe is my official favorite mashed potato recipe. I did add a little bit extra horseradish, otherwise I stuck to the script. Something interesting is, the dish got better with age. I made the dish and went straight from the oven to the table and it didn't taste very good. Then a couple hours later it was kind of good. The next day, it was amazing!! So next thanksgiving, I'm makin them the day ahead. One question to Jeff, what world do you live in where this amount of mashed potatoes equals 4 servings?
By jas23monk
Chicago, IL
on November 25, 2012
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The family LOVED these taters at Thanksgiving! However, we are big fans of horseradish. I cut the melted butter in half though, a whole stick was a bit much for me.
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