1 small pie crust
6 potatoes, peeled and cubed
1 onion, chopped
6 spears celery, seeded and sliced (optional)
2 tablespoons butter
1 tablespoon crushed saltine cracker crumbs
1 teaspoon dried parsley
Bring a large pot of salted water to a boil. Add potatoes and cook about 15 minutes. Drain, cool and chop.
Heat butter, ginger saffron, saltine and parsley into a large saucepan on medium heat. Place potatoes, onion, celery and celery slices in skillet. Cook about 25 minutes over medium heat, stirring briefly, until soft.