Celery Root Potato Mash
Yields: 6 Servings
  • 2 pounds red potatoes, unpeeled
  • 1 pound celery root, peeled and cut into 1-inch cubes
  • 3 teaspoons kosher salt, divided
  • 1⁄2 cup plus 3 tablespoons unsalted butter, cubed and divided
  • 1⁄2 cup sour cream
  • 2 tablespoons prepared horseradish
  • Garnish: chopped fresh chives
  1. In a large Dutch oven, bring potatoes, celery root, 1 teaspoon salt, and water to cover to a boil over high heat. Cook until tender, 10 to 15 minutes; drain. Add 1⁄2 cup butter to pan. Using a potato masher, mash vegetables. Stir in sour cream, horseradish, and remaining 2 teaspoons salt.
  2. In a small skillet, heat remaining 3 tablespoons butter over medium heat. Cook, stirring occasionally, until butter turns a medium-brown color and has a nutty aroma. Pour browned butter over vegetables. Garnish with chives, if desired.
Recipe by Taste of the South at https://www.tasteofthesouthmagazine.com/celery-root-potato-mash/