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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.

Drain potatoes.

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.