Potato Bread Stuffing

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5 medium potatoes; cooked in their skins
1 cup whole milk
4 average slices whole-grain bread
1 tablespoon vegetable oil
1 cup chopped onion
1 cup chopped celery
1 cup finely-chopped fresh parsley
2 teaspoons seasoning salt
Salt ; to taste
Freshly-ground black pepper ; to taste

DIRECTIONS: Preheat the oven to 350 degrees. Once the cooked potatoes are cool enough to handle, peel them and place them in a large mixing bowl. Coarsely mash the potatoes with 1/2 cup of the milk. Cut the bread into 1/2-inch dice. Place them in a small mixing bowl and pour the remaining milk over them. Soak for several minutes. In the meantime, heat the oil in a medium-sized skillet. Add the onion and celery and sauté over low heat until the onion is lightly browned and the celery is tender. Combine the onion and celery mixture with the mashed potatoes in the large mixing bowl. Stir in the soaked bread, parsley, and seasoning mix. Season to taste with salt and lots of pepper. Pour the mixture into a well-oiled, 2-quart baking dish. Bake for 50 to 60 minutes, or until the top is a crusty golden brown. Makes 6 servings.

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