Serves 4-6 people
Many people love roasted garlic in their mashed potatoes. Here is a less popular idea but definitely my favorite way to serve mashers. Because it is Thanksgiving, this recipe is not shy about the use of butter and cream. Also, refer to Dan's notes in this issue for a list of good potatoes to use.
2 lb russet or Kennebec potatoes
1 large celery root
2 oz butter
1 cup cream
1.5 tsp prepared horseradish or 1 tsp grated fresh horseradish
Salt and pepper to taste
MISE EN PLACE :
Peel and chop potatoes into 1 inch cubes. Prepare celery root the same.
Add butter and cream to a small saucepan and keep warm.
Add potatoes and celery root to a pot and cover with COLD water. Make sure they are fully submerged. Cover and place on LOW heat (you do not wish to boil the potatoes or they will absorb too much water and turn into mush). Cook until fork tender drain.
I prefer to use a food mill or potato ricer at this point to process the potato and celery root. If you use a regular masher utensil, be sure not to overwork the potatoes and add half the cream and butter before mashing. Do not use a mixer.
Add remaining cream, butter, horseradish, salt and pepper to taste. Stir gently to incorporate.
All about Celery Root