I mash mine with horseradish (prepared) about 1 tablespoon to a big bowl of potatoes, then add the cream, s&p, sour cream and butter. It gets served with some good beef, either tenderloin or a rib roast.
Sometimes I’ll stew some celery until it’s real tender, and drain it and put it in my ‘taters. Add the butter and cream, s&p, and serve it with some kind of buttery seafood.