Celery Root and Potato Mash with Horseradish and Chives

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 12 min

Cook 20 min

Additional 1 min

Total 33 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 lb (450 g) celery root, peeled and cut into 1-inch (2.54 cm) cubes
1 lb (450 g) Yukon Gold potatoes, peeled and cut into 1-inch (2.54 cm) cubes
1 tbsp (15 ml) kosher salt, plus more to taste
4 tbsp (60 ml) unsalted butter
1/2 cup (120 ml) heavy cream
2 to 3 tbsp (30 to 45 ml) prepared horseradish, drained
2 tbsp (30 ml) finely chopped fresh chives
1 tsp (5 ml) finely grated lemon zest
1/2 tsp (2.5 ml) freshly ground black pepper

Show original ingredient measurements

1 lb / 450 g celery root, peeled and cut into 1-inch cubes
1 lb / 450 g Yukon Gold potatoes, peeled and cut into 1-inch cubes
1 tbsp kosher salt, plus more to taste
4 tbsp unsalted butter
1/2 cup (120 ml) heavy cream
2 to 3 tbsp prepared horseradish, drained
2 tbsp finely chopped fresh chives
1 tsp finely grated lemon zest
1/2 tsp freshly ground black pepper

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Place the celery root and potatoes in a large pot, cover with cold water by about 1 inch (2.54 cm), and add 1 tablespoon (15 ml) kosher salt.
2. Bring to a boil over high heat, then reduce to a gentle simmer and cook until both are very tender when pierced, 15 to 20 minutes.
3. While they cook, warm the butter and cream together in a small saucepan over low heat until the butter melts; keep warm (do not boil).
4. Drain the vegetables well and return them to the hot pot over low heat for 1 minute, shaking, to steam off excess moisture.
5. Mash or rice the celery root and potatoes until smooth and fluffy.
6. Fold in the warm butter-cream mixture, then stir in the horseradish, chives, lemon zest, black pepper, and additional salt to taste.
7. Adjust horseradish to preference for a brighter bite, and thin with a splash more warm cream if needed.
8. Serve hot alongside the lamb, creating a shallow well in the mash to catch the red wine reduction.

1. Place the celery root and potatoes in a large pot, cover with cold water by about 1 inch, and add 1 tablespoon kosher salt.
2. Bring to a boil over high heat, then reduce to a gentle simmer and cook until both are very tender when pierced, 15 to 20 minutes.
3. While they cook, warm the butter and cream together in a small saucepan over low heat until the butter melts; keep warm (do not boil).
4. Drain the vegetables well and return them to the hot pot over low heat for 1 minute, shaking, to steam off excess moisture.
5. Mash or rice the celery root and potatoes until smooth and fluffy.
6. Fold in the warm butter-cream mixture, then stir in the horseradish, chives, lemon zest, black pepper, and additional salt to taste.
7. Adjust horseradish to preference for a brighter bite, and thin with a splash more warm cream if needed.
8. Serve hot alongside the lamb, creating a shallow well in the mash to catch the red wine reduction.