5 pounds potatoes
1 cup celery (diced)
1 1/2 cup onion (diced)
3/4 cup fresh parsley
4 eggs
1 cup butter
3 cups bread (cubed)
1 to 2 cups LDF milk
2 Tbs. oil
1 1/2 tsp. salt
1/2 tsp. pepper
1 1/4 tsp.celery salt

Boil potatoes with salt. Sauté celery and onions with 1/2 tsp. salt and 1/4 tsp. pepper in oil until tender. Add 1/2 cup of butter and diced parsley. Drain the cooked potatoes. In a large container, add potatoes, rest of the butter, 1 tsp. salt, 1/2 tsp. pepper, and 1 1/4 tsp. celery salt and mix them well, using a electric beater. Add eggs, and celery and onion mixture.

Use the pan in which you cooked the celery and onion mixture to moisten bread cubes in milk and cook them a little. Add them to the potatoes and add seasoning to taste. Put the mixture into a 9 x 13 x 2-inch baking dish greased with butter and bake at 400° F for one hour, until golden brown.
Serves 6-8.

From: enjoyma.com
Mooo News, November 2007