Provided by “Parsley” on food.com.
1 hour, 5 minutes
- 5 lbs. potatoes, scrubbed, peeled and cut up
- 4 tablespoons butter
- 1½ cups milk
- 1 cup chicken stock
- ¾ cup butter (1½ sticks)
- 3 cups finely chopped celery (use the leaves also)
- 2 cups finely chopped sweet onions
- 1¼ cup chopped fresh parsley
- ½ teaspoon salt (or more to taste)
- ½ teaspoon pepper
- 7–8 slices toasted white bread, cut into small cubes
- 3 eggs, beaten
- 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 ¾ cup butter; add chopped celery, onion, and parsley; sauté 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.
PHOTO BY DIANAEATINGRICHLY
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