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    Mashed potato with celeriac & horseradish

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    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


    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.

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