2 1/2 lbs of russet potatoes
Butter- Divided- 6 Tbls + 4Tbls + 3 Tbls + 1 Tbls
3/4 Cup Whole Milk (warm)
Salt and Pepper (add as much as you prefer)
2 Eggs (whipped)
1 Cup of Chicken Broth
7 oz’s of Seasoned Stuffing (Pepperidge Farm dry breadcrumbs)
3-4 Pieces of Bacon
1 Celery Stalk (chopped)
1 Cup of Onions (chopped)
1 Tbls of Minced Parsley (optional)
1- Preheat oven to 350 degrees. Cut potatoes into cubes and boil until softened. (20-25 mins). Mash or beat them with 6 tablespoons of butter, the warm milk and salt and pepper. In a separate small bowl, whip 2 eggs and fold them into the mashed potatoes. Set aside.
2 – Next, in a saucepan, bring the chicken broth and 4 Tbls of butter to a boil on medium high heat. Take pan off of the heat once it reaches a boil. Add the seasoned breadcrumb stuffing and fluff with a fork until all of the stuffing is moist throughout.
3 – Next saute your bacon in a skillet until crispy. Remove the bacon onto a paper towel. In that same skillet, add 3 Tbls of butter to the bacon drippings. (you can remove a little bit of the bacon drippings if there’s too much in the pan) When the butter is melted, add celery and onions and saute until soft. Next break the cooled bacon up into little bacon bits.
4 – In a big bowl, combine your mashed potatoes, onions and celery from the pan, bacon bits, and the stuffing. You can also add the parsley which gives it a nice flavor. Mix ingredients well. Add 1 Tbls of melted butter to the bottom of a casserole dish. Spread the potato stuffing mixture into that dish. Sprinkle paprika all over the top. Bake in oven for about 40 minutes. Enjoy!