Best Celery Mashed Potatoes Recipes

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MASHED POTATOES AND CELERY ROOT



Mashed Potatoes and Celery Root image

Celery root gives Yukon gold potatoes an even earthier taste. If you prefer a completely smooth texture,you may pass the potatoes and celery rootthrough a food mill or ricer after they havebeen cooked.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 6

4 pounds Yukon gold potatoes
1 pound celery root
1 cup heavy cream
6 tablespoons unsalted butter
1 tablespoon coarse salt
1/4 teaspoon freshly ground pepper

Steps:

  • Peel potatoes, and cut into 1-inch pieces. Peel celery root using a paring knife, following the shape of the root. Cut into 1/2-inch pieces. Place potatoes and celery root in a small stockpot with enough water to cover, and bring to a boil over high heat. Reduce to a simmer, and cook until tender, about 10 minutes. Drain, return to pot; place over low heat to dry out.
  • Combine cream, butter, salt, and pepper in a small saucepan, and place over medium heat until butter is melted and mixture comes to a simmer. Pour over potato mixture, and combine, using a potato masher, until fluffy and smooth.

MASHED POTATOES WITH CELERY ROOT



Mashed Potatoes With Celery Root image

I first had these potatoes at a restaurant and they "knocked my socks off." Celeriac (or celery root) is a ugly root, that when baked up becomes quite creamy. The flavor is similar to celery stalk with a sweet undercurrent. This version is from Andrew Schloss's, author of "Dinner's Ready" clipped from the Washington Post 1996.

Provided by Roxygirl in Colorado

Categories     Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 4

2 lbs russet potatoes, peeled and quartered
1 lb celery root, peeled and cut in chunks
salt and pepper
1/3 cup light cream

Steps:

  • Place the potatoes and celery root in a large heavy saucepan.
  • (I start the celery root first, since I find it takes longer to cook. It must be soft to mash up creamy).
  • Cover with water and season liberally with salt and pepper.
  • Cover and cook over medium-high heat until water boils.
  • Reduce the heat to medium and continue to boil until the vegetables are tender, about 20 minutes.
  • Drain, and mash the vegetables with a potato masher or a large fork.
  • Mix in cream.
  • Adjust seasoning with additional salt and pepper.

Nutrition Facts : Calories 261.4, Fat 4.4, SaturatedFat 2.5, Cholesterol 13.2, Sodium 135.1, Carbohydrate 50.8, Fiber 7, Sugar 3.6, Protein 6.8

CELERY ROOT MASHED POTATOES



Celery Root Mashed Potatoes image

Provided by Buffalo Mountain Lodge

Categories     Milk/Cream     Potato     Side     Quick & Easy     Root Vegetable     Fall     Boil     Bon Appétit     Canada

Yield Makes 4 servings

Number Of Ingredients 5

2 8-ounce celery roots, peeled, cut into 1/2-inch pieces
3 large russet potatoes, peeled, cut into 1-inch pieces (about 6 cups)
6 tablespoons (3/4 stick) butter
3 tablespoons (about) milk
Ground nutmeg

Steps:

  • Boil celery root in large pot of salted water 5 minutes. Add potatoes and boil until vegetables are tender, about 20 minutes longer. Drain well. Return potatoes and celery root to pot. Stir over medium-high heat until dry, about 2 minutes. Remove from heat. Mash vegetables until smooth. Stir in butter and enough milk to moisten. Season to taste with nutmeg, salt and pepper.

CELERY MASHED POTATOES



Celery Mashed Potatoes image

After having celery mashed potatoes in a restaurant, I had to figure out how to make them at home. :) These are wonderfully flavorful!

Provided by Julesong

Categories     Potato

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

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

Steps:

  • Melt the butter in a skillet over low heat and sauté 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.

Nutrition Facts : Calories 174.8, Fat 6.5, SaturatedFat 4, Cholesterol 17.6, Sodium 130.2, Carbohydrate 26.7, Fiber 3.1, Sugar 2.9, Protein 3.8

MASHED POTATOES AND CELERY ROOT



Mashed Potatoes and Celery Root image

This has become our favorite side dish to go with soups and main dishes. Doesn't need much salt. Celery root is an awesome discovery for flavor - these are the best mashed potatoes I've ever tasted.

Provided by dlwings

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 52m

Yield 8

Number Of Ingredients 8

2 ½ pounds russet potatoes, peeled and cut into 1-inch cubes
1 large celery root, peeled and cut into 1-inch cubes
3 cloves garlic, peeled
½ cup almond milk, divided
¼ cup extra-virgin olive oil, divided
2 tablespoons minced fresh chives
½ teaspoon salt, or to taste
freshly ground black pepper to taste

Steps:

  • Place potatoes and celery root in a large pot. Pour in enough water to cover. Bring to a boil; reduce heat and simmer until tender, about 20 minutes. Drain and return to the pot. Cook over medium-high heat until dry, 2 to 3 minutes. Remove from heat.
  • Pulse potatoes, celery root, and garlic in a food processor in batches, adding almond milk and olive oil as you pulse to reach desired consistency. Transfer to a large bowl. Stir in chives, salt, and black pepper.

Nutrition Facts : Calories 220.5 calories, Carbohydrate 35 g, Fat 7.6 g, Fiber 5.1 g, Protein 4.5 g, SaturatedFat 1.1 g, Sodium 264.1 mg, Sugar 3.2 g

MASHED POTATOES WITH CELERY ROOT AND MASCARPONE



Mashed Potatoes with Celery Root and Mascarpone image

Categories     Cheese     Potato     Vegetable     Side     Thanksgiving     Wheat/Gluten-Free     Fall     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 10

Number Of Ingredients 5

3 1/4 pounds Yukon Gold or russet potatoes, peeled, cut into 2-inch pieces
1 1/2 pounds celery root (celeriac), peeled, cut into 1/2-inch pieces
3 whole peeled garlic cloves plus 1 tablespoon minced garlic
8 ounces mascarpone cheese, room temperature
1/2 cup (1 stick) butter

Steps:

  • Place potatoes, celery root and whole garlic cloves in large pot. Add enough cold water to cover vegetables. Salt the water and bring to boil. Cover partially and boil until vegetables are very tender, about 40 minutes. Drain.
  • Transfer vegetables to large bowl. Using electric mixer, beat mixture until almost smooth. Add minced garlic, mascarpone and butter; beat until smooth. Season to taste with salt and pepper. (Can be prepared 3 hours ahead. Let stand at room temperature. Rewarm over medium-low heat, stirring frequently.)

MUSHROOM-STUFFED PORK TENDERLOIN WITH CELERY ROOT MASHED POTATOES



Mushroom-Stuffed Pork Tenderloin with Celery Root Mashed Potatoes image

Provided by Buffalo Mountain Lodge

Categories     Milk/Cream     Mushroom     Onion     Pork     Roast     Sauté     Leek     Root Vegetable     Port     Winter     Bon Appétit     Canada

Yield Makes 4 servings

Number Of Ingredients 13

1 cup canned low-salt chicken broth
1 cup canned beef broth
1/2 cup ruby Port
2 teaspoons minced garlic
6 tablespoons (3/4 stick) butter
1/4 cup chopped shallots
8 ounces shiitake mushrooms, stemmed, finely chopped
1 1/2 cups chopped leek (white and pale green parts only)
1/2 cup whipping cream
2 1 1/4-pound pork tenderloins (from center or thick end), trimmed, each cut crosswise in half
2 1/2 tablespoons chopped fresh marjoram or 2 1/2 teaspoons dried
1 tablespoon olive oil
Celery Root Mashed Potatoes

Steps:

  • Preheat oven to 400°F. Combine both broths, Port and garlic in heavy small saucepan. Boil until sauce is reduced to 3/4 cup, about 20 minutes. Set aside.
  • Meanwhile, melt 2 tablespoons butter in large skillet over medium-high heat. Add shallots and sauté until translucent, about 1 minute. Add mushrooms and leek and sauté until tender, about 6 minutes. Stir in cream. Cook mixture until vegetables are soft and most of cream is absorbed, about 5 minutes. Cool.
  • Insert handle of wooden spoon lengthwise into cut end of each tenderloin, forming 1/2- to 3/4-inch-diameter hole. Transfer mushroom mixture to pastry bag fitted with large plain tip. Force mixture into center of each tenderloin, filling hole completely. Rub tenderloins with marjoram. Sprinkle with salt and pepper.
  • Heat oil in large ovenproof skillet over high heat. Add tenderloins to skillet and cook until brown on all sides, about 6 minutes total. Transfer skillet to oven. Roast tenderloins until cooked through, about 8 minutes. Remove skillet from oven. Transfer tenderloins to platter; tent with foil to keep warm. Return skillet to stove. Whisk in sauce. Bring to boil, scraping up any browned bits. Remove from heat. Whisk in 4 tablespoons butter.
  • Cut tenderloins crosswise into slices. Spoon Celery Root Mashed Potatoes onto plates. Arrange tenderloin slices around mashed potatoes. Drizzle sauce over and serve.

MASHED CELERY ROOT AND POTATOES



Mashed Celery Root And Potatoes image

Provided by Moira Hodgson

Categories     easy, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 4

2 medium celery roots (about 2 pounds)
1 pound potatoes
Coarse salt and freshly ground pepper to taste
2 tablespoons unsalted butter

Steps:

  • Trim and peel the celery root, cut into large chunks and place in a bowl of water as you proceed. Peel the potatoes and cut into chunks. Place vegetables in a steamer or in water, in separate pans, and cook until tender when tested with a skewer.
  • Drain the vegetables if boiled. Press them through a food mill or sieve. Season with salt and pepper and stir in butter. Serve immediately.

Nutrition Facts : @context http, Calories 149, UnsaturatedFat 1 gram, Carbohydrate 26 grams, Fat 4 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 540 milligrams, Sugar 3 grams, TransFat 0 grams

SAUTEED CHILEAN SEA BASS SERVED WITH CELERY ROOT MASHED POTATOES AND LEFFE BLOND BEURRE BLANC



Sauteed Chilean Sea Bass Served with Celery Root Mashed Potatoes and Leffe Blond Beurre Blanc image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 24

1/4 pound potato, cut into large dice
1/4 pound celery root, cut into large dice
2 tablespoons cream
1 teaspoon butter
Grating nutmeg
1/2 bunch spinach, washed thoroughly and dried
Grating nutmeg
2 ounces butter
1 ounce clarified butter, for sauteing
1 ounce olive oil, for sauteing
1 (8 ounce) Sea Bass fillet
Salt and freshly ground black pepper
Flour, for dredging
1 ounce blond beer
1 shallot, sliced
1 sprig rosemary
1 sprig thyme
1 teaspoon red wine vinegar
Dash cream
2 tablespoons butter, cut into small pieces
North Sea Grey shrimp, poached and diced
1 tomato, diced
Chives, for garnish
Rosemary, for garnish

Steps:

  • Mashed Vegetables: 1/4 pound potato, cut into large dice 1/4 pound celery root, cut into large dice 2 tablespoons cream 1 teaspoon butter Grating nutmeg
  • Spinach: 1/2 bunch spinach, washed thoroughly and dried Grating nutmeg 2 ounces butter
  • Sea Bass and Beer Sauce: 1 ounce clarified butter, for sauteing 1 ounce olive oil, for sauteing 1 (8 ounce) Sea Bass fillet Salt and freshly ground black pepper Flour, for dredging
  • 1 ounce blond beer 1 shallot, sliced 1 sprig rosemary 1 sprig thyme 1 teaspoon red wine vinegar Dash cream 2 tablespoons butter, cut into small pieces North Sea Grey shrimp, poached and diced 1 tomato, diced Chives, for garnish Rosemary, for garnish
  • Mashed Vegetables: In a sauce pot, place the potato and celery root and cover with water. Bring to a boil and cook until an inserted knife meets with no resistance. Drain the vegetables, and while still hot, mash them together with butter, salt, and nutmeg. Keep warm until ready to serve.
  • Spinach: Saute spinach in butter with salt and pepper and nutmeg. Keep warm until ready to serve.
  • Sea Bass and Beer Sauce: Preheat the oven to 500 degrees F.
  • In an ovenproof saute pan, heat the clarified butter and olive oil until smoking. Season the sea bass with salt and pepper, dredge in flour and sautee in clarified butter and olive oil, finish in the oven until golden crispy.
  • Meanwhile, in a saute pan, reduce the beer with the shallots, rosemary, thyme and red wine vinegar, add cream and reduce again. Add the butter to the sauce, stir until dissolved, and adjust seasoning with pepper, salt, and more vinegar, if necessary.
  • Plate the mashed potatoes, sea bass, and spinach. Sprinkle the North Sea Grey shrimp over the dish along with tomato, chives, and rosemary.

MASHED POTATOES AND CELERY ROOT WITH BLUE CHEESE



Mashed Potatoes and Celery Root with Blue Cheese image

Yield Serves 6

Number Of Ingredients 5

4 large russet potatoes, peeled, cut into 1 1/2-inch pieces
1 celery root, peeled, cut into 1-inch pieces
1/3 pound Maytag blue cheese, crumbled
2 tablespoons (1/4 stick) butter
1/3 cup milk

Steps:

  • Cook vegetables in saucepan of boiling salted water until tender, about 20 minutes. Drain. Transfer to heavy-duty mixer fitted with whisk attachment. Beat potatoes and celery root until mashed. Add cheese and butter; beat until butter melts. Mix in milk. Season with salt and pepper.

CELERY AND ONION MASHED POTATOES



Celery and Onion Mashed Potatoes image

A slightly different way to serve this classic dish. I prefer the potatoes mashed with a fork, but for a finer texture you could push them through a potato ricer and then add the onions and celery.

Provided by Sackville

Categories     Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

4 tablespoons butter, divided
2 celery ribs, finely chopped
1/2 medium onion, finely chopped
4 medium potatoes, cubed
salt and pepper
1/2 cup milk

Steps:

  • Heat a medium saucepan over medium-high heat.
  • Add 1 tablespoon of the butter, then the celery and onions.
  • Sauté until the vegetables are golden, about 5 minutes.
  • Remove from the pan and reserve.
  • Add the potatoes and just enough water to cover to the pan.
  • Season generously with salt.
  • Bring the water to a boil, cover, reduce heat to medium-low and cook until potatoes are tender.
  • This should take about 15 minutes.
  • Drain the potatoes and return the pan to a medium heat.
  • Stir in the cooked vegetables, 3 tablespoons of butter and milk.
  • Mash lightly with a masher or fork.
  • Add more salt, pepper and taste for seasoning.
  • Serve immediately or keep warm over low heat with the lid slightly opened.

Nutrition Facts : Calories 293.9, Fat 12.9, SaturatedFat 8.1, Cholesterol 34.8, Sodium 125.9, Carbohydrate 40.6, Fiber 5.2, Sugar 2.6, Protein 5.7

CHEESY CELERY ROOT & MASHED POTATOES



Cheesy Celery Root & Mashed Potatoes image

They've never had creamy, cheesy mashed potatoes quite like these! Get out the celery root (celeriac) and try something delicious.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 6 servings, 1/2 cup each

Number Of Ingredients 5

1-1/2 lb. celery root (celeriac), peeled, trimmed and cut into 1-inch pieces
1 small baking potato (4 oz.), peeled, cut into 1-inch pieces
6 oz. (3/4 of 8-oz. pkg.) Vermont sharp white cheddar cheese, shredded
1/4 cup sour cream
1/4 cup chopped fresh chives, divided

Steps:

  • Cook vegetables in boiling water in medium saucepan 15 to 20 min. or until tender. Drain, reserving 1/4 cup cooking water.
  • Return vegetables and reserved cooking water to saucepan. Add cheese and sour cream; mash until smooth. Cook on medium heat 5 min. or until heated through, stirring frequently.
  • Stir in half the chives; top with remaining chives.

Nutrition Facts : Calories 190, Fat 12 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 35 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 8 g

WHIPPED MASHED POTATOES WITH CELERY ROOT



WHIPPED MASHED POTATOES WITH CELERY ROOT image

Categories     Thanksgiving

Yield 8

Number Of Ingredients 10

SERVES 8
1 lb. celery root
2 cups half-and-half
8 tbsp. unsalted butter
8 sprigs thyme
3 lbs. russet potatoes, peeled
and cut into 1⁄2" cubes
2 tsp. kosher salt, plus more for seasoning
1 cup finely grated grana padano cheese
Freshly ground white pepper

Steps:

  • 1. Peel and cut celery root cut into 1⁄2" cubes and combine in a 2-qt. saucepan with half-and-half, butter, and thyme and bring to boil over medium-high heat. Lower heat to medium-low and simmer, partially covered, until celery root is tender, about 25 minutes. 2. Discard thyme. Transfer celery root mixture to a food processor and purée. Scrape mixture through a sieve into a clean saucepan; keep warm over low heat. 3. Meanwhile, combine potatoes and 2 tsp. of the salt in a 6-qt. saucepan and add water so that potatoes are covered by 1". Bring to a boil over high heat, lower the heat to medium low, and simmer until potatoes are tender, 10-15 minutes. Drain potatoes and pass them through a ricer into a large bowl. (For even smoother potatoes, mash with a potato masher as well). 4. Transfer potatoes to the saucepan of puréed celery root and whisk in cheese until cheese is melted and potatoes are smooth and hot. Season with salt and pepper to taste.

MASHED CELERY POTATOES



Mashed Celery Potatoes image

Categories     Food Processor     Dairy     Garlic     Potato     Side     Celery     Fall     Winter     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 5

2 pounds russet (baking) potatoes (about 3), scrubbed
3 tablespoons unsalted butter
8 cups chopped celery including the leaves (about 1 bunch)
3 garlic cloves, chopped
3/4 to 1 cup milk, scalded

Steps:

  • Prick the potatoes a few times with a fork and bake them in the middle of a preheated 375°F. oven for 1 hour. In a large skillet melt the butter over moderate heat, in it cook the celery and the garlic, covered, for 10 minutes, and cook the mixture, uncovered, stirring, for 10 minutes more, or until the celery is tender. Transfer the mixture to a food processor and purée it. Peel the baked potatoes and force them through a ricer into a bowl. (Alternatively, the potatoes may be mashed with a potato masher.) Stir in the celery purée, salt and pepper to taste, and enough of the milk to reach the desired consistency. The mashed celery potatoes may be made 1 day in advance and kept covered and chilled.

MASHED POTATOES WITH CELERY



Mashed Potatoes with Celery image

Yield Makes 8 servings

Number Of Ingredients 7

3 pounds russet potatoes, peeled, cut into 1-inch pieces
4 large celery stalks with leaves, very thinly sliced
3 garlic cloves
2 small bay leaves
1/4 cup whipping cream
3 tablespoons butter
Chopped celery leaves

Steps:

  • 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.

MASHED POTATOES WITH CELERY ROOT



Mashed Potatoes With Celery Root image

Make and share this Mashed Potatoes With Celery Root recipe from Food.com.

Provided by gregory schulte

Categories     Potato

Time 30m

Yield 8 serving(s)

Number Of Ingredients 9

3 lbs yukon gold potatoes, peeled and cut into 2-inch pieces
1 lb celery root, peeled and cut into 2-inch pieces
2 garlic cloves, sliced
1 cup light cream
6 tablespoons butter, at room temp
4 tablespoons butter (optional)
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 cup chopped chives, fresh

Steps:

  • place potatoes celery root and garlic in a pot and cover with water to 1" over potatoes.
  • boil then reduce heat to simmer cook till potatoes are tender about 20 minutes.
  • drain vegetables mash or beat till smooth.
  • beat in cream butter(6table) salt and pepper.
  • stir in chives.
  • add additional butter we used 4 tablespoons to finish off a stick and it was great for us.

Nutrition Facts : Calories 309.2, Fat 14.8, SaturatedFat 9.2, Cholesterol 42.7, Sodium 573.2, Carbohydrate 41.1, Fiber 4.2, Sugar 2.5, Protein 5.1

CELERY MASHED POTATOES AND CHICKEN GRAVY



CELERY MASHED POTATOES AND CHICKEN GRAVY image

Categories     Side     Quick & Easy     Healthy

Yield 6 servings

Number Of Ingredients 15

7 medium red potatoes, peeled and quartered (about 3 1/4 pounds)
2 tablespoons reduced-calorie stick margarine
1/2 cup chopped celery
1/2 cup chopped onion
1/3 cup 1% low-fat milk
1/4 cup minced fresh or 1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon poultry seasoning
CHICKEN GRAVY
2 tablespoons reduced-calorie stick margarine
2 tablespoons all-purpose flour
1/4 teaspoon poultry seasoning
1/8 teaspoon salt
1/8 teaspoon paprika
1 cup low-salt chicken broth

Steps:

  • Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer 20 minutes or until very tender. Drain and return to pan. Melt margarine in a small skillet over medium-high heat, and sauté celery and onion 8 minutes or until tender. Add celery mixture, milk, parsley, salt, and poultry seasoning to potatoes; beat at medium speed of a mixer until smooth. Serve with Chicken Gravy. Nutritional Information Calories:208 (24% from fat) Fat:5.5g (sat 1g,mono 1.9g,poly 2.2g) Protein:5.5g Carbohydrate:36g Fiber:4g Cholesterol:1mg Iron:3mg Sodium:361mg Calcium:53mg CHICKEN GRAVY Melt margarine in a small saucepan over medium heat; add flour, poultry seasoning, salt, and paprika, stirring with a whisk. Gradually add broth, stirring until blended. Cook 2 minutes or until thick, stirring constantly. Nutritional Information Calories:34 (71% from fat) Fat:2.7g (sat 0.4g,mono 0.9g,poly 1g) Protein:0.7g Carbohydrate:2.3g Fiber:0.1g Cholesterol:0.0mg Iron:0.3mg Sodium:99mg Calcium:1mg

CELERY MASHED POTATOES



CELERY MASHED POTATOES image

Categories     Potato

Yield 8-10 people

Number Of Ingredients 8

5 lb russet potatoes
1 large onion minced
1 stick butter
1 bunch celery-only the leaves chopped
2 slices stale bread
1 tsp sugar
1 cup milk
2 eggs

Steps:

  • Peel, cube and boil potatoes. Saute onion in butter until soft. Drain potatoes when fork tender and mash lightly. Mix in rest of ingredients. Spoon mixture into casserole dish. Make peaks in the top with a butter knife and dot the valleys with butter. Bake at 450 F for 45 minutes or until the top is crusty and brown.

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