Dutch Potato Filling

Ingredients:

• 5+ pounds of potatoes
• 3 stalks of celery (chopped fine)
• 3 medium onions (chopped fine)
• 3 sticks of butter or margarine (melted)
• 1 loaf of bread (broken into tiny little pieces)
• 3 eggs
• 1 tablespoon of parsley
• Salt and pepper to taste
• Onion Salt (to taste)
• Celery Salt (to taste)

Preparation:

• Peel and cook potatoes in salted water about 20 minutes or until tender when pierced with a fork.  (Do NOT drain the water off when done cooking—unless there is way too much).
• In a large cook pot, sauté the celery and onions in the melted butter—about 15 minutes.
• Gradually add handfuls of bread crumbs to the butter/celery/onion mixture—stirring occasionally to blend the bread into the butter mixture.
• In an extra large bowl or tub, mash the cooked potatoes in the water.  Use low speed to prevent splashing the hot mixture.  Mix in the raw eggs quickly.  Add parsley, salts and pepper.  (Taste this mixture to know if it needs more salt).
• Finally, stir in (by hand) the butter/bread mixture.  Add milk if it is too dry.  Or add more bread cubes if it is too wet.  Taste it again to determine if it needs any more salt or pepper.
• It is ready to serve.  However, quite often, I put the prepared filling in a large casserole dish or aluminum roaster (sprayed with Pam) and bake it in the oven at 300 degrees F for about 15 minutes.  If dinner isn’t ready yet, keep it in a warm oven (250 degrees F—just to keep it warm until serving time.  Then dish it up.  
• Note:  Leftovers freeze well in a plastic bag.  When ready to use, thaw in the fridge overnight and re-heat in the plastic bag in the microwave.  

This recipe serves about 20 people!