Potato and Celery Puree with Horseradish

Summary

Ingredients

• 6 thick potatoes, peeled, diced
• 0.5 ½ celery, peeled, diced
• 3 tablespoon, heaped horseradish, freshly grated
• 100 ml cream
• 50 g butter or more
• salt
• nutmeg

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Instructions

1. Boil the potatoes with the celery in salted water, drain and add the cream, horseradish and butter. Stomp everything thoroughly and season with salt and nutmeg.
2. Tastes great with fish. There is also a fresh endive salad.