5 lbs. potatoes
1 c. celery
1 c. fresh parsley
1 c. onions

Peel and slice potatoes. Cook in boiling water until soft. Drain and set aside. Saute onions and celery in butter until clear; add parsley.

Take 1 loaf white bread and slice to make 8 cups of bread cubes. Soak cubes in milk and squeeze excess milk from cubes. Brown cubes with onions, celery, and parsley.

Mash the cooked potatoes with 2 eggs and warm milk for desired consistency. Then add browned ingredients. Mix in salt to taste, 1/2 teaspoon thyme, and 1/2 teaspoon sage. Butter a casserole dish and put mixture in. Drizzle butter and sprinkle paprika on top and brown peaks in oven.