Serves 8 to 10
Fresh horseradish adds a spicy kick and celery root adds an
herbaceous, peppery bite in this vamped up classic dish. You can usually find it in the winter with the other root vegetables. If not, choose a jarred brand that is free of oil or added sugar. Drain it and give it a quick rinse before using.
2 ½ pounds Yukon gold potato, chopped into 1” chunks
1 medium celery root (about 1 pound), peeled and cut into ½” chunks
6” piece horseradish, peeled, chopped (about 1 cup), or 1 (6 oz) jar prepared horseradish, drained and rinsed
1 cup plain non-dairy milk (like soy or almond)
4 cloves garlic
2 tablespoons Dijon mustard
1/4 teaspoon salt
Celery leaves, for garnish
To make Horseradish Celery Root Mash: Combine potatoes, celery root, horseradish, and garlic cloves in a large pot. Add enough water to cover by 1”. Bring to a boil. Then cover and reduce heat to a simmer. Cook until potatoes and celery root are tender, about 25 minutes.
When the potatoes and celery root are done, drain them and return them to the hot pot. Immediately add the non-dairy milk, Dijon mustard, and salt. Mash with a potato masher until well-incorporated. Add more of the non-dairy milk (or warm water) to reach desired consistency. For a smoother texture, you can whisk the mixture in a stand mixer.
Garnish with celery leaves and enjoy immediately.