Ingredients
-
5 lbs potatoes, scrubbed, peeled and cut up
-
4 tablespoons butter
-
1 1/2 cups milk
-
1 cup chicken stock
-
3/4 cup butter (1 1/2 sticks)
-
3 cups finely chopped celery (use the leaves also)
-
1/4 cup chopped fresh parsley
-
1/2 teaspoon salt (or more to taste)
-
1/2 teaspoon pepper
-
7 -8 slices toasted white bread, cut into small cubes
-
3 eggs, beaten
-
2 cups finely chopped sweet onions
Instructions
- Boil potatoes until tender; drain. Place in large bowl and mash with 4 tbsp butter, milk and chicken stock.
- While potatoes are cooking, in a large skillet over med-high heat, melt 3/4 cup butter; add chopped celery, onion, and parsley; sautee until tender -- about 7-10 minutes. Add salt and pepper. Reduce heat to medium and add the toasted bread cubes. Cook, stirring frequently, for another 4-5 minutes.
- Remove from heat and fold into the mashed potato mixture. Fold in the beaten eggs and stir everything together well.
- Pour into a greased/sprayed 13" x 9" (or larger) pan. Cover and bake at 350 for 25 minutes. Uncover and bake for another 15-20 minutes or until lightly browning on top.
- Serve.