What goes best with meat loaf?? You guessed it – mashed potatoes. There is nothing like dipping that meat loaf into a nice soft pile of mashed potatoes. So – I have told this story before, but it is so good, I have to tell it again. Both of my kids hated potatoes for the longest time – except for french fries, which really don’t count. It didn’t matter how I made them, they were never good enough. That was until I made these – and the fact that they were not fried, and made from real mashed potatoes – made them a complete success.
One day though, my daughter mentioned that her “cooker” at day care made mashed potatoes, and she actually ate them. I was floored. How could a woman who is cooking for 100 kids, make better mashed potatoes than me? Turns out, they were not real. Figures. I then went on a mission to make mashed potatoes that my kids would like. It took years for that to happen, but last year at Thanksgiving, they both loved the mashed potatoes.
When it was time to think of a side for the meat loaf, I was heading towards the mashed potatoes, when I saw this in Bon Appetit. They look just liked mashed potatoes, but they actually have celery root in them – one of my favorite vegetables. I decided to give it a try, without telling my kids what I had done. My older daughter, who burst into tears when trying the meat loaf, actually really liked the potato and celery root mash – that was after my younger one tried them and wasn’t crazy about them. So – at least they both ate something that night – and my husband and I ate everything. These mashers were amazing – and perfect with the meat loaf. Next time I make meat loaf, I will stick to the basics, because after all – it’s meat loaf and mashed potatoes – meat loaf and potato and celery root mash just doesn’t roll of the tongue as easily…
- 2 1/2 pounds mixed russet, Yukon Gold, and white-skinned potatoes, peeled, cut into 2″ cubes
- 1 1-pound celery root (celeriac), peeled, cut into 3/4″ cubes
- 1 6″ piece of horseradish, peeled, coarsely grated (optional)
- 1 1/2 cups sour cream
- 3 tablespoons Dijon mustard
- 2 tablespoons (1/4 stick) unsalted butter
- Kosher salt
Place potatoes, celery root, and horseradish in a large pot. Add water to cover by 1″. Bring to a boil, reduce heat to medium-high, and simmer until vegetables are tender, 25-30 minutes.
Drain, reserving 1 cup cooking liquid. Return vegetables to pot; add sour cream, Dijon mustard, and butter. Using a potato masher, coarsely mash vegetables. Add reserved cooking liquid by tablespoonfuls if mash is too stiff. Season to taste with salt.
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