2 potatoes, peeled
2 celery stalks, green
2 cups cranberry sauce
1 cup white wine
1 cup milk
Place the potatoes in a large skillet. Cook over medium heat until golden brown. Drain, toss and set aside.
Whisk together the celery and cranberry sauce. Add the milk, stirring well to coat.
Cook over medium heat until thickened, about 1 minute. Stirring constantly, heat the wine slowly, stirring constantly, until it dissolves. Remove from heat, and pour over the potatoes.