4 lbs. Russet Potatoes, peeled and chopped
1 lb. Parsnips, peeled and cut smaller than the potatoes
1 lb. Celery Root, peeled and cut smaller than the potatoes
1 cup Sour Cream
5 Tbs. Butter
1½ tsp. Horseradish, grated
2 Tbs. Chives, chopped
Salt & Pepper

Add potatoes, parsnips, and celery root to a large pot. Cover with water. Add 1 tsp of salt and bring to a boil. Reduce to a simmer and cook until tender. Drain. Transfer to a bowl and mash. Add sour cream, butter, and horseradish. Mash together. Add chives and adjust seasoning with salt and pepper.