Boil peeled potatoes and put through ricer, 4 lumps of the riced potatoes, 2 lumps white bread crumbs, 2 eggs beaten very light, 1 tablespoonful each chopped parsley, celery and onion. Mix with two cups broth or milk, pack in baking dish, put generous supply of butter on top and cover with bread crumbs. Bake until golden brown. Will serve six people.