Pennsylvania Dutch Potato Bread Filling Recipe

• 5 pound potatoes
• Lowfat milk
• 1/2 pound butter
• Salt
• Pepper
• 6 Large eggs
• 1 med. bunch celery
• 1 1/2 pound onions
• 1 (15 ounce.) pkg. all purpose seasoned bread stuffing

1. Cook and mash potatoes using 1/4 lb.
2. butter and lowfat milk as needed.
3. Salt and pepper to taste.
4. Beat Large eggs for 3 min then fold into mashed potatoes.
5. In large skillet heat other 1/4 lb.
6. butter.
7. Chop onions and celery.
8. Saute/fry them at medium heat till soft and slightly brown.
9. Fold into potatoes along with bread stuffing.
10. Place in baking dish and bake at 350 degrees till golden, about 45 min to 1 hour.
11. Serve with gravy.
12. Serves about 20.

potatoes, milk, butter, salt, pepper, eggs, celery, onions, bread stuffing

Taken from cookeatshare.com/recipes/pennsylvania-dutch-potato-bread-filling-60463 (may not work)