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Ingredients
5 Large russet potatoes, peeled & cubed
3 Tablespoons butter, divided
1/3 Cup celery hearts, diced
1/3 Cup onion, finely chopped
1/4 Cup heavy cream
1/2 Teaspoon celery salt
Freshly ground black pepper to taste
2 Teaspoons butter
1 1/2 Tablespoons all-purpose flour
1 Cup chicken broth
1/3 Cup heavy cream
1/2 Teaspoon onion powder
Instructions
Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain.
Meanwhile, melt 1 tablespoon butter in a small saucepan over medium heat. Saut� celery and onion for about 8 minutes, or until tender.
To the cooked potatoes add the celery and onion, 2 tablespoons butter, 1/4 cup cream, celery salt and ground black pepper. With an electric mixer on low, beat until desired consistency is reached.
To make the gravy melt 2 teaspoons butter in a small saucepan. Add flour and cook 5 minutes, stirring constantly. Gradually whisk in chicken broth and cook over medium-high heat until thickened. Stir in 1/3 cup cream and onion powder; heat through.