Celery Mashed Potatoes

• 1 1/2 cups chopped celery (lighter colored ribs preferred)
• 1/3 cup minced yellow onion
• 1 clove garlic, finely minced
• 2 tablespoons butter
• 1/2 cup half-and-half
• 1/4 cup chicken bouillon
• 2 lbs red potatoes
• buttermilk, as needed to desired texture
• salt and pepper, to taste

1. 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.
2. Add the half and half and bouillon and simmer the mixture slowly, uncovered, over low heat for 20 minutes.
3. Whir the simmered mixture in a a blender or food processor until well pureed.
4. 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.
5. 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.
6. Season to taste with salt and pepper.
7. Makes about 6 servings.
8. 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.

celery, yellow onion, clove garlic, butter, chicken bouillon, red potatoes, buttermilk, salt

Taken from www.food.com/recipe/celery-mashed-potatoes-51201 (may not work)