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This dish is almost like a twice-baked potato without the trouble of stuffing the potato shells. You can prepare this dish a day ahead and refrigerate it until you're ready to bake it. Be creative and add your favorite fresh or dried herbs and/or cheese(s) to kick up the flavor and nutrition of this make-ahead side dish.

Baked Mashed Potatoes

4 tablespoons butter or margarine, divided use

2 stalks celery, diced
1 small onion, diced

2 pounds (4 cups) potatoes, peeled and cubed

1/2 cup milk
2 large eggs, beaten
2 slices bread, crust removed, cut into small cubes
1/3 cup sour cream

Season to taste with salt and pepper

1. Saute celery and onion in 2 tablespoons butter until tender; set aside, reserving about 2 tablespoons for topping.
2. Cook potatoes in salted water until fork tender, about 15 to 20 minutes. Drain.
3. Mash potatoes with potato masher or electric mixer, gradually add the milk.
4. Stir in beaten eggs, bread cubes, the celery/onion mixture and sour cream. Season with salt and pepper to taste.
5. Spread potato mixture evenly into a well-greased 1 1/2-quart casserole. Sprinkle top with reserved 2 tablespoons celery/onion mixture and dot with remaining 2 tablespoons butter.
6. Heat oven to 350°F.
7. Bake uncovered for about 45 minutes or until lightly browned.

Makes 6 servings.

Tip: Recipe can be doubled.