Penna. Dutch Potato Filling - cooking recipe

Ingredients

18 medium size potatoes (about 5 lb.)
6 slices bread
1/2 lb. margarine or butter
3 onions, cut small
3 stalks celery
1/4 c. chopped parsley
1/2 c. milk
1/2 c. sugar
salt and pepper to taste
4 eggs, beaten

Preparation

Cook potatoes and mash them.
Dice bread.
In 1/2 butter, fry onions, celery and parsley.
When finished frying, add milk.
Add mashed potatoes, sugar, salt and pepper.
Add eggs.
Beat together all ingredients.
Mixture should be a bit runny; if not, add more milk.
Put in casserole (2 large and 1 small).
Store until ready to use.
When ready to use, brown in 350\u00b0 oven for 30 to 60 minutes.
Before browning, crisscross top of casserole with fork and top with pats of butter.