Ingredients

• 3 potatoes , peeled and cubed
• 0.5 cups butter
• 2 celerys stalks , finely chopped
• 1 large onion , minced
• 2 tablespoons dried summer savory
• 2 eggs , beaten
• 6 slices bread , cut into cubes
• salt and ground black pepper to taste

Instructions

1. 1 Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two, then mash.
2. 2 Melt the butter in a skillet over medium heat; cook the celery and onion in the butter until the onion has turned translucent, 5 to 7 minutes. Fold into the mashed potatoes along with the savory, and allow to cool until just warm.
3. 3 Place the cooled mashed potatoes into a large bowl, and stir in the beaten egg. Gently fold in cubed bread, then season to taste with salt and pepper. Refrigerate until ready to use.

Nutrition per serving