Pennsylvania Dutch Potato Filling - cooking recipe

Ingredients

6 to 8 medium potatoes
1 medium onion, chopped
1/4 c. butter or margarine
1 c. milk
2 slices toasted bread, broken into small pieces
1 or 2 eggs
2 Tbsp. parsley (optional)
1 Tbsp. celery seed
1 Tbsp. flour
garlic to taste

Preparation

Boil potatoes in salted water until done.
Saute onion in butter until soft and yellow.
Drain potatoes and mash, using 3/4 cup milk.
Mix in sauteed onion and butter, bread, egg, flour, etc. Season to taste.
Thin with remaining milk.
Beat or mix thoroughly.
Pour into buttered baking dish.
Bake at 350\u00b0 for 1 hour.
Butter top for a brown crisp crust.
Serves 8 to 10.