Having had such success at Thanksgiving with Bon Appetit’s Creamy Mashed Potato recipe that I adapted, I was eager to try a recipe for Potato & Celery Root Mash that I found in BA’s December 2011 issue. The recipe calls for fresh horseradish so I thought the flavor would go well with Mom’s Standing Rib Roast. You can find BA’s recipe here. I followed this one pretty closely since I have never worked with celery root or fresh horseradish before. The recipe as well as some useful info on preparing horseradish and celery root are below. Enjoy!
Potato & Celery Root Mash
Adapted from Bon Appetit, December 2011
Serves 6-8
Ingredients
2 1/2 pounds Yukon Gold potatoes, peeled, cut into 2″ cubes
1 pound celery root (approx. 2 whole celery roots), peeled, cut into 3/4″ cubes
1 6″ piece of horseradish, peeled, coarsely grated
1 1/2 cups sour cream
3 tbsp. Dijon mustard
3 tbsp. unsalted butter
Salt & pepper, to taste
Directions
1. Prepare potatoes, celery root and horseradish. Do NOT peel celery root or horseradish with a vegetable peeler – it isn’t strong enough! Check out this article for a useful primer on how to peel celery root. You can use the same technique when peeling the horseradish too.
2. Place potatoes, celery root and horseradish in a large pot. Add water and cover by 1″.
3. Bring to a boil then reduce heat to medium-high, and simmer until vegetables are tender. This should take about 25-30 minutes.
4. Drain, reserving 1 cup of cooking liquid. Return vegetables to pot; add sour cream, Dijon mustard and butter.
5. Using a potato masher, coarsely mash vegetables. (Note: This recipe won’t be as creamy as my Creamy Mashed Potato recipe from last month, but it will have a ton of flavor!) Add reserved cooking liquid if needed (I didn’t need to add anything) if mash is too stiff. Season with salt & pepper, to taste.
Sweet Southern Comfort 
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