Recipe information
Yield
8 Servings
Ingredients
3
pounds russet potatoes, peeled, cut into 1-inch pieces
4
large celery stalks with leaves, very thinly sliced
3
garlic cloves
2
small bay leaves
1
/4 cup whipping cream
3
tablespoons butter
Chopped celery leaves
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Preparation
Cook potatoes, sliced celery, garlic, and bay leaves in pot of boiling salted water until potatoes are tender, about 12 minutes. Drain potatoes. Return to same pot; remove bay leaves. Add cream and butter and mash well. Season with salt and pepper. Rewarm over low heat, stirring occasionally. Transfer potato mixture to bowl; sprinkle with chopped celery leaves.