Gourmet Mashed Potatoes

If you’re from Berks County, you know that everyone here has their own version of homestyle potato filling. In my family, we call this “gourmet mashed” because ours has more “mashed” and less “bread”. It typically shows up on our table for Thanksgiving and Easter and has been a staple for as long as I can remember. In fact, this is such an easy recipe I sometimes wonder why I don’t make it more often. This is, however, one of those recipes that actually tastes better the next day because the flavors have a chance to marry overnight. Use fresh, organic celery and a combination of waxy and russets for the best flavor.

3-5 lbs of waxy and russet potatoes (depends how many you are cooking for)
vidalia onion, diced
celery, peeled and diced (I use about 5-6 ribs)
garlic cloves (3-6 depending on how garlicky you want it to taste)
2-3 slices of italian bread, cubed
1/2 to 1 cup of milk, cream, or plant-based milk
pat of butter or olive oil for sautéing
salt and pepper

Peel, cube, and boil the potatoes at a full, rolling boil for 10 minutes. Turn off the heat, but keep them in the water and cover tightly with a lid, allow them to stand in the hot water for an additional 10 minutes. Sauté the onion and celery for about 10 minutes on medium heat until translucent. Add minced garlic during the last minute before turning down the heat and adding a dash of salt and pepper. Add potatoes to your food processor a little at a time, along with just enough milk to process into a fluffy consistency. Once at the consistency you desire, add the potatoes, cubed bread, and onion mixture to a baking dish. If eating right away, bake for an additional 10-20 minutes at 350 degrees. If using the following day, allow to cool and then refrigerate. Add a sprinkle of paprika before serving.

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