This site requires JavaScript for certain features to work, but this is not enabled on your browser. If you are unable to use JavaScript on your browser, you can place your order by contacting our Customer Sales and Support Centre by free phone on 0800 1 88884 or by email at customersupport@waitrose.co.uk

Print A4 A5

Mashed potato with celeriac & horseradish

A dash of horseradish will take your mash to the next level. I also like to mix it with celeriac or swede, but these should be boiled in a separate pan as potatoes cook more quickly. To give your celeriac a silky finish, blend it in a food processor, but it’s best to stick to a masher for the potato

Gluten Free

Preparation time: 20 minutes
Cooking time: 20 minutes
Total time: 40 minutes

Serves: 8

Ingredients

2kg floury potatoes (such as Maris Piper)
1 large celeriac
100g unsalted butter
2 tbsp strong horseradish cream (such as Tracklements Strong)
200ml whole milk
6 salad onions, thinly sliced
Olive oil, to serve (optional)

Method

1 Peel the potatoes and celeriac and cut into 5cm pieces. Put each into separate pans and boil in salted water until tender – for about 15-20 minutes. Drain both and return to their saucepans for a few minutes to steam dry.

2 Add 50g butter to the potato and mash until there are no lumps. Put the celeriac in a food processor or blender with the remaining butter. Blend until smooth. Scrape the celeriac into the mash, then mix in the horseradish, milk and salad onions. Season. Transfer to a warm serving dish and drizzle with oil, if liked.