• 4 large potatoes, peeled and cut into 1 inch pieces
• 2 Tbs. plus 2 tsp. unsalted butter
• 1/3 cup celery, finely chopped
• 1/3 cup onion, finely chopped
• 3-1/2 Tbs. milk or half and half
• 3-1/2 Tbs. fresh parsley, minced
• 1/4 tsp. poultry seasoning
• 1 Tbs. plus 1 tsp. all purpose flour
• 1/8 tsp. poultry seasoning
• 1/8 tsp. paprika
• 2/3 cup chicken stock

Cover potatoes with water in a large saucepan. Bring to a boil over high heat. Immediately reduce heat to low and simmer 15 minutes or until tender. Drain liquid from potatoes. Cover and set aside. Meanwhile, melt half the butter in a pan over medium high heat. Sauté celery and onion 7-8 minutes until tender. Transfer celery mixture, next 3 ingredients, and salt to taste to drained potatoes. Beat at medium speed with an electric mixer or mash by hand until smooth. Melt remaining butter in a saucepan over medium heat. Add next 3 ingredients and salt to taste and whisk 2 minutes until smooth and bubbly. Gradually whisk in stock and cook over medium high heat 3-5 minutes stirring constantly until thickened. Serve gravy over potatoes.

Per serving: calories 506, fat 8.8g, 15% calories from fat, cholesterol 23mg, protein 10.5g, carbohydrates 98.5g, fiber 9.5g, sugar 7.6g, sodium 178mg, diet points 9.5.

Dietary Exchanges: Milk: 0.1, Vegetable: 0.3, Fruit: 0.0, Bread: 5.7, Lean meat: 0.1, Fat: 1.6, Sugar: 0.0, Very lean meat protein: 0.0

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