Pennsylvania Dutch Potato Filling

Step 1

Preheat oven to 350° F.

Step 2

Generously butter a 1-1/2 to 2-quart baking dish. Set aside.

Step 3

Cook potatoes in water until soft enough to mash. Drain, mash and beat in milk, salt and pepper. Transfer to large bowl.

Step 4

Melt the 8 tablespoons of butter in large skillet over medium heat. Add onions and celery; cook until soft, about 10 to 15 minutes or so. Add to potatoes, using slotted spoon.

Step 5

Sauté bread cubes in same skillet until brown and crispy, adding more butter if needed. Transfer bread to potatoes. OR just cube the bread, let it sit out overnight or lightly toast in the oven and skip the butter-browning step.

Step 6

Add the eggs, parsley, salt and pepper to potato mixture. Adjust with more milk, if needed, to get the consistency you like. Mix thoroughly; transfer to baking dish.

Step 7

Dot the casserole with the 4 Tablespoons of butter bits.

Step 8

Bake in oven until hot, about 35 - 40 minutes. Cover with foil if top browns too much. I like my filling to get a browned crust along the edges and bottom of the pan, so I bake it a little longer, just making sure it does not dry out.