CELERY AND ONION SMASHED POTATOES

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. Although I added some milk to this recipe, it isn't necessary if you prefer not to.

INGREDIENTS

4 tablespoons butter, divided

2 celery stalks, finely chopped

1/2 medium onion, finely chopped

4 medium potatoes, cubed

Salt and pepper to taste

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 cold water to cover. Season generously 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, 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.

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