2 lbs. potatoes, washed, peeled, cooked & drained
1 lg. onion, sauteed and clear colored, not brown
Salt & pepper to taste
1 scant tsp. sugar
1/2 loaf stale bread, finely crumbled (toasted croutons may be substituted)
1 bunch parsley, minced
Corn oil butter
Milk
1/2 c. Eggbeaters or 1 to 2 eggs

Heat 1 pint or more of milk. Whip all ingredients after adding eggs. Make filling thinner than mashed potatoes, as the bread absorbs the moisture in baking. Grease a casserole dish and fill it nearly full with the filling mixture. Dot with butter. Bake at 375 to 400 degrees until it is hot through and browned on top.