8-10 cups of water (to cover potatoes)
1 1/2 tsp. salt
10 medium potatoes (cut in bite-sized cubes)
3-4 stalks celery (sliced)
3/4 cup onion (diced)
1 (14 oz.) pkg. Hillshire Farm Cheddar Wurst
4 tbsp. (1/2 stick) butter
3 tsp. finely chopped garlic
4 tbsp. all-purpose flour
2 cups milk
1 cup half & half
1 cup grated cheddar cheese
salt and pepper, to taste
1 tsp. celery seed
1 tbsp. dried marjoram

Put water into large dutch oven with 1 1/2 tsp. salt and bring to a boil over medium-high heat. Add peeled and cut potatoes, sliced celery, and diced onion to water. If necessary, add water to be sure potato mixture is covered. Allow to boil over medium heat until potatoes are tender but not mushy (about 30 to 45 minutes).

While potatoes are cooking, cut Cheddar Wurst into bite-sized pieces (not too small) and put in a medium frying pan with a drizzle of olive oil. Stir to fry evenly over medium heat until lightly browned. Remove from heat and set aside.

When potatoes are ready, drain off about one-half of water in pan. Lightly mash about one-third of potato mixture. Mix mashed & unmashed potato mixture with large spoon, cover and set aside.

In a medium saucepan, make a white sauce: melt butter on low heat, add chopped garlic (do not brown garlic). When butter is completely melted, add flour, 1 tablespoon at a time, mixing well after each addition of flour. When all flour is incorporated and mixture is smooth, add 1 cup of milk a little at a time, stirring well after each addition, until butter/flour/garlic/milk mixture is smooth and creamy, then add 1 cup milk and 1 cup half & half, stirring constantly with whisk over low heat until mixture is medium-thick, smooth and creamy.

Add 1 cup shredded cheddar cheese and stir until melted. Add white sauce, browned Cheddar Wurst, salt and pepper, celery seed and marjoram to potato mixture and mix well. Taste and adjust seasonings if desired.

Serve with crusty french or sourdough bread and butter. Enjoy!

Submitted by: Sherri Cuthbert