Pa Dutch Potato Filling

12 large potatoes 2 medium size onions 8 celery stalks parsley flakes 2 eggs milk 1 stick butter 14 slices of bread (toasted) salt to taste

Peel and dice potatoes and boil till soft Dice celery and onion and sauté in the butter till soft Drain potatoes; add 2 eggs and milk and mash - make them a bit more runny than mashed potatoes. Mix in the celery and onion butter that was sautéed. Cut toast into 1 inch squares and add parsley to give color. Grease a casserole dish. Put a few butter pats on top bake at 350 degrees for about 1 hour or until top is a golden brown. You can also eat them before baking - just make them less runny. I use toast as I find the flavor better than just using bread.