Mom's Mashed Potatoes a La King
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 930
- Total Fat
- 68
- Saturated Fat
- 42
- Carbohydrates
- 73
- Dietary Fiber
- 7
- Sugar
- 9
- Protein
- 13
- Cholesterol
- 191
- Sodium
- 1391
- Total: 1 hr 15 min
- Prep: 15 min
- Cook: 1 hr
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.