5 large baking potatoes, sliced into 1-inch pieces
1 cup white wine
1 teaspoon onion powder
1 tablespoon salt
1 tablespoon celery salt
1 tablespoon dried parsley
Preheat oven to 425 Deg F (220 ยบ C).
Prepare potatoes according to package directions, but cover all of the potato flesh with water. Wash potatoes, then place in a 9x13 inch baking dish.
Bring potatoes to a boil in a small pot of water; cook until tender and bubbly. Drain, cool, and mash them. Meanwhile, saute sauce in a large saucepan over medium heat. When potatoes and sauce are heated, stir in wine, onions, celery, and salt, then pour in potato puree, pour in potatoes, and stir gently until just smooth.
Spread vegetables over potatoes and coat with egg; sprinkle with parsley, and bake 15 minutes.