3 pounds potatoes, quartered
1/3 cup butter, softened
3 tablespoons all-purpose flour
3 tablespoons balsamic vinegar
3 stalks celery, white part
1 teaspoon salt
2 teaspoons lemon zest
1 onion, carrot, celery and bell pepper
1/2 teaspoon celery salt
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dill weed
2 teaspoons dried basil
1/2 teaspoon salt
1/2 teaspoon dried thyme
1 tablespoon pureed lemon zest
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash.
Place butter or margarine in large, double boiler or large microwave-safe mixing bowl and heat on high mode for 2 to 3 minutes, stirring frequently. Add flour and sprinkle lightly with balsamic vinegar. Stir thoroughly, using chopsticks or spoon to help.
Stir celery salt, lemon zest, onion, carrot, celery salt, garlic, oregano, dill weed, basil and salt into mixture; mix thoroughly. Stir in fresh thyme.
Pour mixture into 3 large casserole pans. In small bowl, mix lemon juice and lemon zest. Cook sauce over low heat for 1 to 2 minutes to thicken.
Place into pans; cool, covered, overnight.
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