Smashed Potatoes with Celery and Onions
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. This particular recipe was created based on a mashed potato dish I had in a restaurant that was served with fish fillets with cashew and sesame crust, which is in the similar and related recipes links.
- 4 tablespoons butter, preferably unsalted, 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 (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.