2 stalks celery
2 russet potatoes
1 yellow onion
1 bunch chives
1 clove garlic
1. Peel the carrot; cut in half lengthwise, then thinly slice crosswise. Small dice the celery. Peel and medium dice the potatoes. Peel and small dice the onion and garlic. Thinly slice the chives.
2. In a large pot, heat 2 tsp olive oil on medium-high until hot. Add the carrot, celery, potatoes, onion, and garlic; season with salt and pepper. Cook, stirring occasionally, 7 to 9 minutes, or until slightly softened.
3. Add the spices to the pot of vegetables. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add 3 1/2 cups of water; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium and cook, stirring occasionally, 15 to 17 minutes, or until the potatoes are tender when pierced with a fork. Turn off the heat. Using a spoon, carefully mash the potatoes against the side of the pot to achieve your desired consistency: stir to thoroughly combine.
4. Garnish with chives.