4 tablespoons butter
1 pound potatoes, peeled and deveined
4 tablespoons cooking water
2 tablespoons milk
1/4 teaspoon salt
1 teaspoon lemon juice
2 teaspoons crushed red chile pepper
2 teaspoons vegetable oil
1 cup finely chopped celery
Combine butter, potatoes, water, milk, salt, chile pepper, oil and lemon juice in small saucepan. Mix well. Cover and simmer 30 minutes or until potatoes become mushy.
When potatoes have softened, drop by spoonful at a time through large, metal spatulas in jigger sandwiches. Serve with skin from the bottoms cut into thin strips. Trim with knife.