Crucian Potato Stuffing

• 3 lbs potatoes
• hot pepper, a sliver
• 2 medium onions, minced
• 1/2 stalk celery, minced
• 1/4 sweet pepper, minced
• 6 tablespoons cooking oil
• 3 tablespoons butter
• 1/2 cup tomato sauce
• 1/4 teaspoon thyme
• 2 teaspoons chopped fresh parsley
• 3 tablespoons brown sugar
• 1/4 - 1 cup milk
• 2 eggs

1. Boil potatoes and mash.
2. Preheat oven to 350u0b0F.
3. Saute onions, celery and peppers in oil and butter until soft.
4. Stir in tomato sauce, herbs and brown sugar.
5. Simmer for a couple minutes.
6. Remove hot pepper sliver.
7. Stir vegetable mixture and potatoes together.
8. Beat eggs and some of the milk together and mix into potato mixture, adding more milk if necessary to make a moist consistency. Should be moister than your usual mashed potatoes.
9. Put in casserole dish and bake 40 minutes.

potatoes, hot pepper, onions, celery, sweet pepper, cooking oil, butter, tomato sauce, thyme, parsley, brown sugar, milk, eggs

Taken from www.food.com/recipe/crucian-potato-stuffing-294419 (may not work)