Baked Mashed Potato Casserole

• 2 lbs about 6 medium russet potatoes
• 2 tablespoons butter
• 18 cup cream or 18 cup milk
• 18 cup chicken broth or 18 cup vegetable broth
• salt and pepper
• 2 tablespoons butter
• 12 red sweet bell pepper, diced (capsicum)
• 2 stalks celery, diced
• 1 small onion, diced
• 2 eggs, beaten
• 2 slices day-old bread, roughly chopped into 1/4-inch bits
• 14 cup grated gruyere cheese
• 12 cup grated parmesan cheese
• sweet Hungarian paprika

1. Preheat oven to 350 degrees .
2. Spray a 2-quart casserole dish with cooking spray.
3. Cook potatoes in salted water until tender.
4. Drain.
5. Add 2 Tbsp butter, cream and broth, and roughly mash so they are not quite smooth, but not too chunky.
6. Season with salt and pepper to taste.
7. While potatoes are cooking, saute red bell pepper, celery and onion in 2 Tbsp of butter until softened.
8. Do not brown.
9. Let cool to room temperature.
10. When cool, mix in beaten eggs, bread bits, and Gruyere cheese.
11. Combine egg and vegetable mixture with mashed potatoes, mixing gently until just barely combined.
12. Pour into greased casserole dish.
13. Top with grated Parmesan cheese and sprinkle with paprika.
14. Bake at 350 degrees for 45 minutes.

potatoes, butter, cream, chicken broth, salt, butter, red sweet bell pepper, stalks celery, onion, eggs, bread, gruyere cheese, parmesan cheese, sweet hungarian paprika

Taken from www.food.com/recipe/baked-mashed-potato-casserole-130013 (may not work)