Potato filling

Yield: 8 -10 servin

Measure Ingredient

2½-3 lbs Potatoes 2 c. water 1 ¾ c. milk ⅛ tsp saffron 2 tbsp boiling water ½ c. chopped onion 1 c. chopped celery ¼ c.

butter ½ loaf white bread, cubed 3 eggs, beaten 2 tsp salt ⅛ tsp pepper

1. Peel & cube potatoes. Cook in 2 c. water. Drain & mash with 1 c.

milk. Set Aside

2. Soak saffron in boiling water. Set aside.

3. Saute onion & celery in butter until soft. Set aside.

4. In a large bowl, toss together bread, eggs, salt, pepper, ¾ c.

milk, & saffron. Add mashed potatoes & mix together with a large spoon until well blended.

5. Spoon into a 3 qt. casserole dish.

6. Cover & bake @ 350 for 1 hour or until heated through. This recipe is from Frances Musser, Newmanstown, PA.

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