Ingredients

• 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

Instructions

1. 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.