2 tablespoons margarine
1 cup white sugar
1 teaspoon water
3 potatoes, peeled and cubed
1/2 cup chopped celery
1 (8 ounce) package cream cheese
3 eggs
1/2 cup milk
1 (8 ounce) jar marshmallow creme
2 teaspoons vanilla extract
4 teaspoons baking soda
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon baking powder
1 cup sliced almonds
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie pan.
In a large saucepan, whisk margarine, sugar and water together. In another large saucepan, whisk together potatoes. Stir in celery and season with salt and pepper. Bring to a boil, stirring constantly. Reduce heat, stirring constantly, and boil until potatoes are softened, approximately 15 minutes.
Remove from heat, and stir in the butter, eggs, milk, and marshmallow creme until well blended. Beat in the flour, baking soda, baking powder, and almonds. Spread mixture into prepared pan.
Bake in preheated oven for 45 minutes, or until a toothpick inserted into the center comes out clean. Serve immediately.