Pennsylvania Dutch Potato Filling with Black Pepper

Ingredients:

• An onions, chopped
• 2 large trunked celery, cut into 1 cm
• 4 tablespoons butter
• 100 grams of unskin white bread, diced and grilled
• ½ tablespoon black pepper powder
• A teaspoon chopped parsley
• An egg
• 70 ml of fresh milk
• 500 grams potatoes
• Salt to taste

Directions:

1. Steam the potatoes until tender. Remove, peel, and puree (mashed). Set aside.
2. Heat the butter. Saute onions and large celery until fragrant. Remove and set aside.
3. Beat the egg off. Add salt and black pepper. Stir until blended. Mix the egg with mashed potatoes. Sprinkle parsley and add milk slowly while stirring until dough is smooth.
4. Enter a fresh baked bread and sauteed onions. Stir well.
5. Prepare margarine-recovered heat-resistant baking dish. Pour the dough into it.
6. Bake in oven temperature to 220 degrees Celsius for approximately 30 minutes. Remove and serve.