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Mashed potato with celeriac & horseradish
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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
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)
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.
Typical values per serving:
This recipe was first published in November 2021.