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    Horseradish celeriac mash

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    Horseradish celeriac mash

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 6


    1 medium celeriac
    2 cloves garlic, peeled
    650g Maris Piper potatoes
    100ml semi-skimmed milk
    2 tbsp horseradish sauce
    2 fresh bay leaves
    Large knob of butter


    1. Peel the celeriac with a sharp knife and cut into medium-sized cubes. Place the celeriac in a pan with the garlic and cover with cold water. Peel the potatoes and cut into the same-sized cubes and place in a separate pan with cold water. Bring both to the boil and simmer for 15–20 minutes until tender.

    2. Heat the milk in a small pan until just simmering, stir in the horseradish and bay leaves and remove from the heat. Drain the potatoes, garlic and celeriac well, return to a single pan and mash together until smooth. (Use a mouli, potato ricer or sieve for a really smooth finish). Add the warm milk, butter and seasoning and beat until smooth. Serve scattered with chopped parsley.

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