INGREDIENTS
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5 lbs. Russet potatoes, peeled and cubed
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1 1/2 c milk
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1 1/2 c chicken broth
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3/4 c butter + 4 Tbl.
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3 c chopped celery
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7 slices bread-toasted and cubed
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2 c chopped Vidalia onions
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2 tbl. dried parsley
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3 eggs, beaten
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salt and pepper to taste