10 russet potatoes
3 onions
4 slices white bread, toasted & cubed
1 egg
2 tbsp. butter
1/2 c. milk
1 tsp. Beau Monde seasoning
Salt to taste
Pepper to taste
1/2 c. chicken or turkey broth

Peel and cook potatoes and onions in boiling salted water until tender. Add 1 tablespoon butter and the milk and mash lightly. Add egg, bread cubes, Beau Monde, salt and pepper and mix thoroughly. Spread in shallow casserole. Top with pats of butter and turkey broth. Bake at 350 degrees for 1 hour. Serve with turkey or roast chicken. Serves 6 to 8.