Celery Mashed Potatoes

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   ["Melt the butter in a skillet over low heat and saute the celery, onion, and garlic until vegetables are soft, about 7 minutes to 10 minutes.", "Add the half and half and bouillon and simmer the mixture slowly, uncovered, over low heat for 20 minutes.", "Whir the simmered mixture in a a blender or food processor until well pureed.", "While the celery mixture is simmering, cut the potatoes into 2-inch chunks (peeled or not, it's up to you) then put them in a stockpot with lightly salted water to cover and cook until the potatoes are tender; drain well.", "Combine the celery puree with the cooked potatoes in the stockpot and, over medium heat, mash with a hand masher, adding buttermilk to achieve desired consistency for the mashed potatoes.", "Season to taste with salt and pepper.", "Makes about 6 servings.", "Note: I do not recommend using electric mixers to make mashed potatoes because they can break down the starches in the potatoes too quickly and cause them to become""gluey""- use a hand masher, it's worth the extra bit of effort."]

* Per serving · 4 servings · Values may vary.

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