Prep 10 mins
Cook 20 mins
A slightly different way to serve this classic dish. I prefer the potatoes mashed with a fork, but for a finer texture you could push them through a potato ricer and then add the onions and celery.
- 4 tablespoons butter, divided
- 2 celery ribs, finely chopped
- 1⁄2 medium onion, finely chopped
- 4 medium potatoes, cubed
- salt and pepper
- 1⁄2 cup milk
- Heat a medium saucepan over medium-high heat.
- Add 1 tablespoon of the butter, then the celery and onions.
- Sauté until the vegetables are golden, about 5 minutes.
- Remove from the pan and reserve.
- Add the potatoes and just enough water to cover to the pan.
- Season generously with salt.
- Bring the water to a boil, cover, reduce heat to medium-low and cook until potatoes are tender.
- This should take about 15 minutes.
- Drain the potatoes and return the pan to a medium heat.
- Stir in the cooked vegetables, 3 tablespoons of butter and milk.
- Mash lightly with a masher or fork.
- Add more salt, pepper and taste for seasoning.
- Serve immediately or keep warm over low heat with the lid slightly opened.
These potatoes wer very good.I had all the ingridients on hand and had to use up some celery.I am glad I stumbled onto this recipe.I will definitely make these again.
Very yummy! More refined than regular mashed potatoes, but still easy to make. We loved it.
The celery adds a cool contrasting flavor to the potatoes... "tingly" is the best description I can come up with. I liked these a lot, just not quite as much as potatoes with a green such as watercress or kale - but I think that's just personal taste.