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Side Dish
2 - 4 servings
20 minutes
15 minutes
Chef Chris Faulkner
Chinese Celery adds a peppery, not hot, profile to this dish. A nice twist to the usual mashed potato!
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 (see notes below)
2 small bay leaves
1/4 cup whipped cream
3 teaspoons butter
Salt and pepper as needed
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.
In a colander, drain potatoes and vegetables well.
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.
To roast garlic:
