Ingredients
1/2 pound cubed peeled potatoes
2 tablespoons beaten egg
1 tablespoon finely chopped onion
2-1/2 teaspoons 2% milk
2-1/2 teaspoons butter
1/4 teaspoon salt
Dash pepper
Dash celery seed
1 slice white bread, cubed and toasted
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Home dry-aging bags — age beef in your fridge, restaurant quality
Home cheesemaking bible — mozzarella to cheddar, 100 recipes
Rendered duck fat — confit, roast potatoes, frying, French cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Home dry-aging bags — age beef in your fridge, restaurant quality
Home cheesemaking bible — mozzarella to cheddar, 100 recipes
Rendered duck fat — confit, roast potatoes, frying, French cooking
You're reading one of recipes available free. Full library with Gastronome.
Place potatoes in a large saucepan; cover with water. Cover and bring to a boil. Cook for 10-15 minutes or until very tender; drain well. Transfer to a small bowl. Add the egg, onion, milk, butter, salt, pepper and celery seed; beat on low speed until light and fluffy. Stir in bread cubes. Transfer to a greased shallow 3-cup baking dish. Bake, uncovered, at 350° for 20-25 minutes or until a thermometer reads 160°.