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Potatoe Filling Recipe

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This recipe for Potatoe Filling is from The Heilman & Thompson Family Recipe Book, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


2.5 med yellow onions (Approx 3 cups)
14 med white potatoes (peeled & cut into 8 pieces)- 8lb bag
12 eggs
2 Tbs salt
1 lb butter
¼ C parsley
1 15oz bag Stroehman unseasoned & hard bread cubes
½ C milk

In a 5-6 quart pot with a lid add potatoes, enough water for boiling them and 1 Tbs salt on High till water is boiling then decrease to Medium-Low hear and cook for 20 minutes with the lid on. When the potatoes are done (when they fall of the knife when poked), drain the water and keep them in the pot. While the potatoes are cooking, chop up the onions and place them into a small bowl. In a frying pan, melt 3 Tbs butter. Add onions and sauté on High then Medium-Low. Add more butter and cook until the onions turn a dark brown. Put onions in with the potatoes and mash and mix thoroughly. Once mashed, add all of the eggs. In a whisk like motion, mix the potatoes mixture with a masher. Return to the sauce pan, making sure to wipe it out then add one & ½ sticks of butter. Turn to Medium-High heat to melt butter, but make sure to use a circular motion to evenly melt to butter. Add ⅓ of the bag of bread cubes and mix together until all the butter is soaked up – try to coat all of the bread cubes evenly. Once the butter is absorbed, decrease heat to Medium and cook until bread cubes become soft then place them into a large bowl. Again wipe out the sauce pan. Add another sick & ½ of butter and melt it just as before and this time add half the remaining bag of bread cubes. Coat cubes just like before but add these cubes to the potato mixture making sure to use the masher and crush the bread cubes. Once the cubes are well blended and mashed add in the other cooked cubes. Not all of the cubes need to be mashed but a good majority should be. If the consistency gets too thick add some milk. In the empty large bowl add enough cubes so ¼ of the bag is remaining. To these cubes add in ½ cup milk. Stir them around and make sure the milk is absorbed. Add these cubes to the pot along with the salt and parsley and mix and mash thoroughly. More milk will need to be added but the amount varies. Microwave on Medium temperature until hot, while making sure to stir it frequently. The time for cooking varies to each oven but it should take over 20 minutes.




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