1 head of celery, trimmed
1 kg (2 1/4 lb) boiling potatoes, unpeeled
240 ml (8 fl oz) 1 cup milk
6 tbsp (90 g) 3 oz unsalted butter
salt
1 kg (2 1/4 lb) boiling potatoes, unpeeled
240 ml (8 fl oz) 1 cup milk
6 tbsp (90 g) 3 oz unsalted butter
salt
method
1. Detach the celery stalks and cut them into pieces.
2. Wash the potatoes, place in a saucepan and well cover with water.
3. Bring the potatoes to the boil, add the celery after 15 minutes and cook until the potatoes are tender.
4. Drain. Peel the potatoes then puree them with the celery through a ricer.
5. Add the milk and butter to the puree, a little at a time.
6. Cook over a low heat, stirring well, for a few minutes, add salt to taste and serve.
7. If you want a softer puree add a little more milk, and for a firmer puree cook a little longer until it reaches the desired consistency.
2. Wash the potatoes, place in a saucepan and well cover with water.
3. Bring the potatoes to the boil, add the celery after 15 minutes and cook until the potatoes are tender.
4. Drain. Peel the potatoes then puree them with the celery through a ricer.
5. Add the milk and butter to the puree, a little at a time.
6. Cook over a low heat, stirring well, for a few minutes, add salt to taste and serve.
7. If you want a softer puree add a little more milk, and for a firmer puree cook a little longer until it reaches the desired consistency.
serving amount
serves 6
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