- 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
- 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.