Celery Smashers with Cream Gravy recipe

5 servings

5 large russet potatoes, peeled and cubed

3 tablespoons butter, divided

1/3 cup diced celery hearts

1/3 cup finely chopped onion

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

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.

Saute 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.