2/0210 lb. white potatoes
6 - 9 slices of bread, day old, diced
3 cups celery, diced
2 cups onion, chopped
¼ cup parsley - to taste
2 sticks margarine
2 cups - 1 quart of milk
Peel, boil, potatoes till fork tender.
While potatoes are cooking, sauté, celery and onion in margarine till tender.
Add diced bread cubes, parsley, fry till crisp or browned -- will need more margarine.
If using fresh parsley fry with bread cubes, if using dried parsley, add when combining
with potatoes.
Mash potatoes with 2 - 4 eggs and milk to desired consistency.
Add onions, celery, bread cubes to potatoes.
Optional amt of salt—depending on amount used in boiling potatoes.
1 teaspoon pepper.
2 Tablespoons sugar or to taste.
Put in greased baking dish. Bake in 350 degree oven with melted margarine drizzled over
top, till
slightly browned on top, 20 - 30 minutes. I always put it in the oven last thing, while
turkey is being
carved, etc.
This it no time to worry about cholesterol or your arteries. I think it is even
better the next day after
the flavors have mellowed - hot or cold or just warmed in microwave with leftover gravy
over the
top. Some people do not use any celery, just onions, bread cubes and seasonings, but I
think celery
adds body to the recipe. If 10 lb. of potatoes is more than you need, any adjustment of
amounts of
ingredients or seasonings to individual tastes works fine.
If the amount is too much for one meal, mixture can be divided in 2 or 3 different dishes
for serving
at different times. These days, you should bake it all before storing in refrigerator for
later use, due
to raw eggs may not be totally cooked by hot mixture.
I have served this as a “potato soufflé” to rave reviews. I have seen versions
and variations of this in
recipe collections or magazines, but have never seen the unique combination of vegetables
and
bread—or else they add some odd ingredient like cheese. This is about as authentic
Penna. Dutch
-- “Deutsch”—as you can “get.”
This page added 22 November 1998 - Last updated 06/27/08 12:48 PM
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