Celery Mashed Potatoes

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 1/2 cups chopped celery (lighter colored ribs preferred)
• 1/3 cup minced yellow onion
• 1 clove garlic, finely minced
• 2 tablespoons butter
• 1/2 cup half-and-half
• 1/4 cup chicken bouillon
• 2 lbs red potatoes
• buttermilk, as needed to desired texture
• salt and pepper, to taste

Recipe

• 1 melt the butter in a skillet over low heat and sauté the celery, onion, and garlic until vegetables are soft, about 7 minutes to 10 minutes.
• 2 add the half and half and bouillon and simmer the mixture slowly, uncovered, over low heat for 20 minutes.
• 3 whir the simmered mixture in a a blender or food processor until well pureed.
• 4 while the celery mixture is simmering, cut the potatoes into 2-inch chunks (peeled or not, it's up to you) then put them in a stockpot with lightly salted water to cover and cook until the potatoes are tender; drain well.
• 5 combine the celery puree with the cooked potatoes in the stockpot and, over medium heat, mash with a hand masher, adding buttermilk to achieve desired consistency for the mashed potatoes.
• 6 season to taste with salt and pepper.
• 7 makes about 6 servings.
• 8 note: i do not recommend using electric mixers to make mashed potatoes because they can break down the starches in the potatoes too quickly and cause them to become"gluey"- use a hand masher, it's worth the extra bit of effort.