Smashed Potatoes with Celery and Onions

Serves 4

As much as I love mashed potatoes, I really think I prefer them smashed. I like the texture and they hold much better over a very low heat, so there is time to finish other dishes. I created this recipe based on mashed potatoes I had in a restaurant that was served with a seafood entrée. Turns out, it is basically the same as the Pennsylvania Dutch Potato and Bread Filling, which is in the similar and related recipes, except there is no bread. Since I love that filling, it makes sense that I really like these smashed potatoes.

Ingredients

• 4 tablespoons butter, preferably unsalted, divided
• 2 celery stalks, finely chopped
• 1/2 medium onion, finely chopped
• 4 medium waxy or boiling potatoes, such as red-skinned or Yukon gold, cubed
• Salt and pepper to taste
• 1/2 cup milk, more or less as needed

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 set aside. Add the potatoes to the pan with just enough cold water to cover. Season with salt. Bring the water to a boil; cover, reduce heat to medium-low and cook until potatoes are tender, about 15 minutes, depending on size.

Drain the potatoes and return the pan to a medium heat. Stir in the cooked vegetables and 3 tablespoons of butter. Mash lightly with a masher or fork. Gradually add just enough milk as needed for moisture, or until the desired texture. Add more salt, pepper and taste for seasoning. Serve immediately or keep warm over low heat with the lid slightly opened.