Ingredients
3
cups of milk (heavy cream is best)
Directions
2.
3 stalks celery, diced fine & some leaves, if preferred, snipped fine 3 tbsp. of butter.
3.
Cook 10 minutes, stirring constantly.
4.
Add 1 cup stock, cover, cook 10 more minutes.
5.
Add 3 cups diced potatoes.
7.
Cover, cook 10 minutes longer.
8.
Mash potatoes lightly with fork, if desired, do not drain. Add 3 cups milk.
9.
Simmer until potatoes are tender (do not boil).
10.
Season to taste with salt and pepper.
11.
Top with minced parsley or rivels.
