25 minutes: 10 min prep, 15 min cook

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Serves 4

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Ingredients

• 1 Large russet potato, peeled
• 2 tbsp Unsalted butter
• 1/2 Medium white onion, finely chopped
• 1/2 cup Celery stalks, finely chopped
• 14.5 oz Chicken broth
• 1/2 tsp Kosher salt
• 1/2 tsp Ground black pepper
• 1 cup 2% milk

Instructions

1. Cut potato in half lengthwise and into 1/4-inch thick slices.
2. Melt butter in a 3 quart saucepan over medium-high heat.
3. Sauté onion and celery for 5 minutes or until onion is tender.
4. Add potato slices and broth; bring to a boil then reduce heat to medium.
5. Simmer 10 to 12 minutes until potato is tender and broth thickens.
6. Use a potato masher or fork to mash potatoes.
7. Add salt, pepper and stir in milk.
8. Bring to a simmer and serve warm.

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