Great-Aunt Ginny’s Awesome Potato Filling by QBK

2 ½ pounds white or yellow potatoes
2 tablespoons butter
½ cup of milk or heavy cream
Another 2 tablespoons butter
One medium white or yellow onion, chopped fine
Two cloves garlic, chopped fine
Two stalks of celery, chopped fine
Six medium button mushrooms, chopped fine
Half a bag of unseasoned bread cubes
½ teaspoon freshly ground pepper
½ teaspoon rosemary
¼ teaspoon ground sage
¼ teaspoon ground thyme

Preheat oven to 350 degrees.  Grease large casserole dish.

Peel potatoes and cut into ½” thick slices.   Place in large pot of water, place pot on high heat and bring to the boil.  Cook potatoes till they are easily pierced with a knife or fork, 15 – 20 minutes.  Drain, then place back on burner and cook off any remaining water from the potatoes.  Place potatoes in a large bowl.  Heat milk or heavy cream till just steaming, dump it and 2 tablespoons butter on top of cooked potatoes and mash till creamy.  Set mashed potatoes aside.

In large skillet, melt additional 2 tablespoons butter.  Saute onion, garlic, celery and mushrooms till mushrooms release their liquid, approximately 10 minutes.  Add bread cubes, pepper, rosemary, sage and thyme and stir till incorporated.  Heat for 5 minutes then shut off heat and cover; let sit till cubes are softened, approximately 10 minutes.  

Stir bread cube mixture into mashed potatoes till blended.  Dump this concoction into prepared casserole dish, spread so it fills the dish and looks pretty, cover and place in oven.  Bake for half an hour; remove cover and bake for 15 additional minutes.

Eat till your stomach is about to burst.

(Cook’s note:  I make this every Thanksgiving – it goes well with turkey – and it is to die for.  If there are any leftovers, they are better the second day.)