5 lb. potatoes
1/2 loaf white bread
2 c. chopped onion
2 c. chopped celery
2 eggs
1/4 c. chopped parsley
Milk
Butter

Cook potatoes 1/2 to 3/4 of an hour. Drain potatoes and mash. Then add some milk to thin. Add about 2 tablespoons of butter and salt and pepper to taste.

While potatoes are cooking, chop onion and celery and fry in butter until soft and yellow. Also, dice or chop bread, then moisten it a little with milk. Add onion, celery, and bread to potatoes; also, 2 eggs, chopped parsley and more salt and pepper if needed.

Mix all together and put in a 3 to 4 quart greased casserole or separate into 2 two quart casserole. Spread with melted butter and sprinkle with paprika lightly.

Place in a 350 degree oven for approximately 1 hour.

N. B. You are able to freeze the potato filling to use at a later time.