4 c. diced peeled potatoes
1/2 c. chopped celery
1/2 c chopped onion
1 qt. water
3 c. milk
2 tbsp. butter
8 parsley sprigs
1 1/4 tsp. salt, or to taste
Freshly ground white pepper, to taste

Place the potatoes, celery, onion, and water in a large saucepan and bring to boil. Reduce heat and simmer until the vegetables are soft, but not mushy, about 30 minutes. Drain or allow water to reduce until almost gone. Chop parsley leaves and reserve stems. Add milk, butter, parsley sprigs, salt, and white pepper to taste.