Potato And Celery Root Mash
- 2 1/2 pounds mixed russet, Yukon Gold, and white-skinned potatoes, peeled, cut into 2" cubes
- 1 1-pound celery root (celeriac), peeled, cut into 3/4" cubes
- 1 6" piece of horseradish, peeled, coarsely grated
- 1 1/2 cups sour 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 1 cup cooking liquid. Return vegetables to pot; add sour 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.
mixed russet, celery, horseradish, sour cream, mustard, butter, kosher salt
Taken from www.epicurious.com/recipes/food/views/potato-and-celery-root-mash-368964 (may not work)