for about 15 to 20 servings....

• 10 lb. potatoes - cooked and mashed
• 1 cup butter, divided
• 1 to 1-1/2 cups milk
• 3 eggs, lightly beaten
• 2 tsp. salt
• 1/2 tsp. pepper
• 2 cups finely chopped celery
• 2 large onions - chopped fine
• parsley - several sprigs of fresh or 2 T. dried
• 1 lb. bread cubes or 1 medium loaf white bread - cut into 1/2" cubes

Preparation -
Add 1/2 cup butter, milk, the lightly beaten eggs, salt and pepper to the mashed potatoes. Melt 1/4 cup butter in very large skillet. Add the onion and celery and saute until tender. Add the parsley and continue cooking for a few minutes longer. Remove the mixture from the skillet to a bowl; set aside. Melt 1/4 cup butter in the skillet. Add the bread cubes to the skillet. Saute the bread cubes until very lightly browned. Combine the bread cubes with the vegetable mixture. In a very large bowl, combine the mashed potato/egg mixture with the vegetable/bread cube mixture. Stir until well blended. Mix thoroughly. (Add additional milk, if needed.) Spoon the mixture into 2 large buttered casseroles or oven safe bowls. Dot with additional butter or margerine. Bake in a preheated oven at 375º for 1/2 hour.

Potato filling can be prepared a day ahead of time, refrigerated, and baked just before serving. Allow about 15 minutes additional bake time when the filling has been chilled. Stir once or twice during bake time.

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