Pennsylvania Dutch Potato Filling

6 to 8 medium potatoes
1 medium onion
1/4 c. butter or margarine
1 cup milk
2 slices white bread, torn in small pieces
1 large egg
2 T. minced parsley
1 T. flour
salt and pepper

Boil potatoes in salted water until done. Saute chopped onion in butter until soft and yellow.
Drain potatoes and mash using 3/4 cup milk. Mix in sautéed onion and butter, bread, flour,
egg and parsley. Season to taste with salt and pepper. Thin to desired consistency
with the rest of the milk. Beat thoroughly for a minute or two.
Pile in a buttered baking dish. Dot with butter. Bake in 350 oven for approximately 1 hour.
Serve with any kind of meat and vegetables. Serves 8.