Recipe for Dutch Potato Filling


6 each potatoes
1/2 cup warm milk
3 each ribs celery with tops
1 parsley
1 dash of sage, optional
3 each eggs
1 cup butter
1 large onion 4 slices white bread toasted
1 and cubed


Cook potatoes and mash. Add milk and eggs. Instant mashed potatoes may be used. Simmer celery, onion and parsley in butter until clear. Add bread to mixture and toss. Fold into the potatoes and serve or bake in casserole at 350 F. or until crust forms on top. Freezes well.

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