This Dutch potato filling can be used as a side dish or a stuffing for turkey or chicken. To use for stuffing, increase bread to 6 slices and add 2 beaten eggs.
INGREDIENTS (for 8 servings):
- 2 1/4 pounds potatoes, peeled and chopped
- 4 slices white bread, torn into pieces
- 1/2 cup diced onion
- 1/2 cup diced celery
- salt and pepper to taste
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 2 quart casserole dish.
In a large bowl, mix together the potatoes, white bread, onion, celery, salt and pepper.
Pour into prepared casserole dish and bake at 350 degrees F (175 degrees C) for 1 hour.