Ingredients Jump to Instructions ↓

  1. 2 pounds (about 6 medium) russet potatoes

  2. 1/8 cup cream or milk

  3. 1/8 cup chicken or vegetable broth Salt and pepper to taste

  4. 2 Tablespoons butter

  5. 1/2 sweet red bell pepper (capsicum), diced

  6. 2 stalks celery, diced

  7. 1 small onion, diced

  8. 2 eggs, beaten

  9. 2 slices day-old bread, roughly chopped into 1/4-inch bits

  10. 1/4 cup grated Gruyere cheese

  11. 1/2 cup grated Parmesan cheese Sweet Hungarian paprika

Instructions Jump to Ingredients ↑

  1. Preparation: Preheat oven to 350 degrees F. Spray a 2-quart oven-proof casserole with cooking spray. Cook potatoes in salted water until tender. Drain. Add 2 Tablespoons butter, cream, and broth. Mash so they are not quite smooth, but not too chunky. Season with salt and pepper to taste. While potatoes are cooking, saute red bell pepper, celery, and onion in 2 tablespoons of butter until softened. Do not brown. Let cool to room temperature. When cool, mix in beaten eggs, bread bits, and Gruyere cheese. Fold egg and vegetable mixture into mashed potatoes , mixing gently until just barely combined. Pour into greased casserole dish. Top with grated Parmesan cheese and sprinkle with paprika . Bake uncovered for 45 minutes. Let rest for 10 minutes before serving. Yield: 10 servings


Send feedback