Ingredients
Equipment
Method
- Place potatoes in a large pot, cover with cold water, bring to a boil, and cook for 15-20 minutes until fork-tender. Drain and let cool slightly.
- Preheat your oven to 350°F (175°C) and generously grease a 9x13-inch casserole dish.
- Peel the warm boiled potatoes and mash them in a large bowl with half cup of milk until smooth but not overworked.
- Dice the whole-grain bread into half-inch cubes (about 4-5 cups) and soak them in the remaining half cup of milk for about 5 minutes.
- In a skillet over medium heat, saute the chopped onion and celery in vegetable oil for 8-10 minutes until tender and lightly golden, stirring occasionally.
- Let the sauteed vegetables cool slightly, then combine them with the mashed potatoes.
- Gently fold in the milk-soaked bread cubes and fresh parsley, then season generously with salt and black pepper to taste.
- Spread the mixture evenly in the prepared casserole dish, smoothing the top with a spatula.
- Bake for 55 minutes until the top turns golden brown, checking around the 45-minute mark to ensure even browning.
- Let rest for 5 minutes before serving.
Notes
For best results, boil potatoes with skins on for better texture. Can be assembled the night before and refrigerated before baking - add 10-15 minutes to baking time if starting cold. Stores covered in refrigerator for up to 3 days or can be frozen for up to 2 months.
