|Butter||1 Tablespoon, softened|
|Butter||9 Tablespoon, cut into 1/4 inch bits|
|Boiled potatoes||3 Medium, peeled and quartered|
|Milk||1⁄4 Cup (4 tbs)|
|White pepper||1⁄4 Teaspoon|
|Finely chopped onions||1⁄2 Cup (8 tbs)|
|White bread slices||5 , cut into 1/4 inch cubes to make 2 cups (homemade type)|
|Eggs||2 , lightly beaten|
|Finely chopped parsley||1⁄4 Cup (4 tbs)|
1 Preheat the oven to 350°F.
2 Over the bottom and sides of a 1-quart baking-and-serving dish, spread the tablespoon of softened butter evenly using a pastry brush.
3 Set aside.
4 In a pan, add the potatoes with enough lightly salted boiling water to cover them completely.
5 Boil briskly, uncovered, until a potato quarter is soft.
6 Drain the potatoes in a sieve or colander.
7 Pat them dry with paper towels.
8 Through a food ricer, puree the potatoes into a bowl.
9 Beat in the milk, salt and white pepper.
10 In a heavy 8- to 10-inch skillet, melt 8 tablespoons of the butter bits over moderate heat.
11 Add the onions and, stirring frequently, cook for about 5 minutes.
12 Using a slotted spoon, add the onions to the potatoes.
13 In the butter remaining in the skillet, fry the bread cubes until crisp.
14 Add the bread cubes, eggs and parsley to the potatoes.
15 Beat vigorously with a wooden spoon for 2 or 3 minutes.
16 In the prepared baking dish, transfer the mixture and smooth the top with a rubber spatula.
17 Sprinkle the remaining tablespoon of butter bits over the potato filling.
18 Bake in the middle of the oven for 35 minutes, or until the top is golden brown and crusty.
19 Excellent accompaniment to meat or fowl.