About this recipe:This recipe is a great taste improvement on regular old mashed potatoes. The gravy is excellent.
5 large baking potatoes, peeled and cubed
3 tablespoons butter, divided
5 tablespoons diced celery
5 tablespoons finely chopped onion
4 tablespoons double cream
1/2 teaspoon celery salt
freshly ground black pepper to taste
2 teaspoons butter
1 1/2 tablespoons plain flour
250ml chicken stock
75ml double cream
1/2 teaspoon onion powder
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Method Prep:15min › Cook:30min › Ready in:45min
Bring a large pot of salted water to the 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, 4 tablespoons 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 stock and cook over medium-high heat until thickened. Stir in remaining cream and onion powder; heat through.
Onion powder is available in Asian markets; in a pinch, try simply omitting it from the recipe.