Bored with your usual holiday mashed potatoes? We are, too! Let’s shake things up this Thanksgiving with a potato and celery root mash, inspired by Bon Appétit! Instead of digging into a potato-only side-dish, your guests will love bite after scrumptious bite of mashed potatoes and celery root punctuated with exciting flavors that will tantalize the taste buds of your family and friends beyond any typical mashed potatoes recipe.
What is celery root, you ask? This obscure ingredient, also called celeriac, is a knobby (and may we say unattractive) root vegetable that has an intense celery-like, earthy flavor and can be eaten raw or cooked. Though you may be tempted to walk away from this root vegetable-based solely on its appearance, we assure you that its creamy-colored flesh will deliciously surprise you.
Unlike potatoes that can be eaten peeled or unpeeled, celery root needs to have its tough exterior removed before you can cook with it. Use a sharp knife and cut off the top and bottom of the root. Set it upright on your cutting board and carefully slice down along the sides of the root to cut away the thick knobby peel. Your celery root is ready for cooking.
Place potato, celery root chunks and the creamy horseradish in a large stockpot
Add water to cover the vegetables and bring it to a boil over high heat. Reduce the heat to medium-high and simmer for 25 to 30 minutes or until the potatoes and celery root are fork-tender.
Drain the root vegetables into a colander
Reserve about one cup of the cooking water. This flavorful liquid will moisten your potato and celery root during mashing. Transfer the potatoes and celery root back to the stockpot.
Now it’s time to mash, mash and mash some more
Add the sour cream, Dijon mustard and butter to the chunks of potato and celery root. Use a potato masher to coarsely mash the vegetables. If your mash is too thick, add the reserved cooking liquid by tablespoonfuls until you get your desired consistency.
Finally, season, garnish and serve
Taste your mash and season with salt and pepper. Transfer to a serving dish and garnish with finely chopped fresh parsley. Serve your potato and celery root mash hot.
2-1/2 pounds mixed russet and Yukon Gold potatoes, peeled and cut into 2-inch cubes
1 (1-pound) celery root (celeriac), peeled and cut into 3/4-inch cubes
2 tablespoons creamy horseradish
1-1/2 cups sour cream
3 tablespoons Dijon mustard
1/4 cup (1/2 stick) unsalted butter
Freshly ground pepper
Finely chopped fresh parsley for garnish
Place potatoes, celery root, and horseradish in a large stockpot. Add water to cover by one inch. Bring the water to a boil over high heat, then reduce the heat to medium-high and simmer for 25 to 30 minutes or until the root vegetables are tender.
Drain the vegetables into a colander, reserving one cup of the cooking liquid.
Return the vegetables to the pot and add the sour cream, Dijon mustard and butter.
Using a potato masher, coarsely mash the vegetables. Add the reserved cooking liquid by tablespoonfuls if mixture is too stiff.
Season to taste with salt and freshly ground pepper. Garnish with parsley.