Celery Root and Potato Mash with Horseradish

Name: Celery Root and Potato Mash with Horseradish
Prep time: P0Y0M0DT0H35M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 5 cups
Cuisine: american
Ingredients: 2 celery roots (about 1 1/2 pounds each), peeled and cut into 1-inch cubes; 3 pounds baking potatoes, peeled and cut into 1-inch cubes; 1 teaspoon salt, plus kosher salt and freshly ground black pepper, for seasoning; 1/2 cup heavy cream; 1/2 cup (1 stick) unsalted butter; 1 tablespoon grated fresh or prepared horseradish; Chopped fresh chives, for garnish; Extra-virgin olive oil

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Level: Intermediate
Total: 55 min

Prep: 35 min
Cook: 20 min

Yield: 5 cups

Level: Intermediate
Total: 55 min

Prep: 35 min
Cook: 20 min

Yield: 5 cups

Ingredients

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2 celery roots (about 1 1/2 pounds each), peeled and cut into 1-inch cubes

3 pounds baking potatoes, peeled and cut into 1-inch cubes

1 teaspoon salt, plus kosher salt and freshly ground black pepper, for seasoning

1/2 cup heavy cream

1/2 cup (1 stick) unsalted butter

1 tablespoon grated fresh or prepared horseradish

Chopped fresh chives, for garnish

Extra-virgin olive oil

Directions

Watch how to make this recipe.

Place the celery root and potatoes in a medium saucepan and cover with cold water; add a teaspoon of salt. Bring to boil over medium heat and simmer for 15 to 20 minutes, until the celery root and potatoes are very tender. Drain the water from the vegetables and pass them through a food mill or a ricer into a large mixing bowl. Stir in the cream, butter, and horseradish until the cream is absorbed and the mixture is smooth. Season with kosher salt and pepper and garnish with chopped chives. Drizzle with a healthy dose of olive oil and serve.