Yukon Mashed Potatoes with Chinese Celery
By Chef Chris Faulkner
3 pounds Yukon Gold Potatoes peeled and cut into 1 inch pieces
4 large Chinese Celery stalks with leaves sliced
3 cloves Organic Garlic *Roasted
2 small Bay Leaves
1/4 cup Whipped Cream
3 teaspoons Butter
2 Chinese Celery leaves chopped
Cook potatoes, sliced celery, garlic, and bay leaves in pot of boiling salted water until potatoes are tender, about 12 minutes.
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.