1.5 lb sweet potatoes
1/2 cup water (reserved from boiling the sweet potatoes)
1 tbsp butter
1/2 cup diced white onion
2 medium celery stalks, diced
1 shake celery salt
3 cloves garlic, minced
few grinds fresh black pepper
1 cup milk-whatever kind you drink
2 tsp flour
Salt to taste
1. Peel and dice the sweet potatoes and place in a pot of boiling water. Cook until potatoes are tender (can easily pierce with a fork). Drain potatoes from water. Make sure to reserve 1/2 cup of water.
2. Meanwhile, heat butter in a medium pan until melted. Add onion, celery, and garlic and saute about 3 to 5 minutes until the onion and celery start to soften. Season with celery salt and pepper. Add to the drained potatoes in the pot.
3. Mix milk and flour together. Add this to the potato mixture and mix everything together.
4. Use an immersion blender (or place cooled mixture in a regular blender) and purify to the consistency that you like. I prefer mine super smooth, but you can leave chunks if you want.