Pennsylvania Dutch Potatoes - cooking recipe

Ingredients

5 to 7 potatoes (Idaho baking or instant potatoes equivalent)
2 to 3 onions, chopped fine
Arnold bread crumbs
1/4 lb. butter or margarine
2 to 3 pieces celery, chopped fine
1 to 2 eggs
milk (if needed)

Preparation

Boil together potatoes, celery and onion (if using instant potatoes, boil celery and onion).
Mash using a real masher; add bread crumbs, eggs and margarine. If dry, add a little milk.
Can be served as is, or refrigerated in casserole and heated in 325\u00b0 oven for 1 hour.
I have added 1/2 chopped cabbage and called in Colcannon.