8-10	Small	White or russet potatoes
1	Stalk	Celery, leaves and all
1	Bay leaf
1	Large clove	Garlic
4	Tbsps.	Butter, chopped in small pieces
1/4	Cup	Heavy whipping cream
1/2	Tsp.	Salt
		Fresh pepper to taste

Peel potatoes and cube into 2-inch cubes. Place in a large cooking pot. Add enough cold water to barely cover potatoes. Add celery, bay leaf and garlic. (Add these pieces whole - do not chop). Bring to a boil and simmer, covered, for 20 to 30 minutes or until potatoes are tender. Pour off the cooking liquid, reserving about a third of it for mashing. Discard the bay leaf, celery and garlic.

To the potatoes in the pan, add the butter and the cream. Mash by hand or whip with an electric mixer, adding only as much of the hot reserved cooking liquid as necessary to achieve desired consistency.

YIELD: 5-6 Servings