#807 - Baked Mashed Potatoes

(by Shirley McNevich)

4 TBSP butter
2 diced celery ribs
1 diced onion
4 cups red potatoes (washed, peeled and cubed)
1/2 cup milk
2 beaten eggs
2 slices bread
1/3 cup Breakstone's sour cream
1/2 cup shredded cheddar cheese (optional)
salt and pepper (to your taste)

In a skillet add 2 TBSP butter, diced celery and chopped onion--cook on medium heat until celery and onions are tender--set aside. Add water to a pot with 1 tsp. salt and the cubed red potatoes--bring water to a boil, then cook until potatoes are tender--drain. Place drained potato cubes in a bowl and mash with a potato masher. Add the milk and stir. Add the beaten eggs, celery/onions, and sour cream--stir well. Remove the crust from the bread and break both slices into small pieces--add the bread pieces to the potato mixture--stir. Add salt and pepper to your taste--stir. Scoop the entire mixture into a greased 1.5 quart casserole dish. Place the remaining 2 TBSP butter on the top. Bake uncovered at 350 degrees for 35 minutes, then remove from oven and sprinkle the shredded cheddar cheese on top. Return to oven and bake 10 more minutes.