1 T butter, softened, plus 9 T ½ c finely chopped onions
butter, cut into ¼-inch bits 4 to 5 slices homemade-type white
3 medium-sized boiling potatoes, bread, cut into ¼-inch cubes
peeled and quartered (about 2 cups)
¼ c milk 2 eggs, lightly beaten
½ tsp salt ¼ c finely chopped fresh parsley
¼ tsp white pepper
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Preheat the oven to 350°. With a pastry brush, spread the tablespoon of
softened butter evenly over the bottom and sides of a 1-quart
baking-and-serving dish. Set aside.Drop the potatoes into enough lightly salted boiling water to cover them completely. Boil briskly, uncovered, until a potato quarter is soft enough to be mashed easily against the side of the pan with a fork.
Drain the potatoes in a sieve or colander, and pat them dry with paper towels. Purée the potatoes through a food ricer into a bowl, or place them in the bowl and mash them with the back of a fork. Beat in the milk, salt and white pepper.
Meanwhile, melt 8 T of the butter bits in a heavy 8- to 10-inch skillet over moderate heat. When the foam begins to subside, add the onions and, stirring frequently, cook for about 5 minutes, or until they are soft and translucent but not brown. With a slotted spoon, add the onions to the potatoes.
Fry the bread cubes in the butter remaining in the skillet, stirring them frequently until they are crisp and lightly browned. Add the bread cubes, eggs and parsley to the potatoes. Beat vigorously with a wooden spoon for 2 or 3 minutes, then spoon the mixture into the baking dish and smooth the top with a rubber spatula. Sprinkle the remaining tablespoon of butter bits over the potato filling.
Bake in the middle of the oven for 35 minutes, or until the top is golden brown and crusty. Serve at once as an accompaniment to meat or fowl. Serves 4 to 6.
NOTE: Traditionally, Pennsylvania Dutch potato filling is served as a side dish, and is used only occasionally to stuff chicken or turkeys.
