Pennsylvania Dutch Potato Filling Recipe
PA Dutch Potato filling is a delicious side dish made of mashed potatoes and bread stuffing. A popular Thanksgiving side dish in Pennsylvania.
Ingredients
- 7 - 8 slices bread, cut into small cubes (about 1 quart)
- 6 medium/large potatoes (4 - 5 c. mashed)
- 6 Tbs. butter, browned
- 5 celery ribs
- 1 medium onion
- 2 large eggs, beaten
- 1/2 c. milk
- 3/4 tsp. seasoned salt
- 3/4 tsp. salt
- 3/4 tsp. pepper
- garlic powder, parsely, and sage to taste, optional
Instructions
- Cut bread slices into small cubes and let sit out to dry overnight. Or toast them in the oven until lightly browned.7 - 8 slices bread, cut into small cubes (about 1 quart)
- Peel, cut, and boil potatoes in water until soft. Drain the water and mash with a mixer until smooth.6 medium/large potatoes (4 - 5 c. mashed)
- In a saucepan, melt the butter and continue cooking until lightly browned. (It will be caramel in color and have a wonderful nutty aroma.)6 Tbs. butter, browned
- Finely chop the onion and celery (I use my Ninja chopper). Add them to the browned butter and cook for 10 - 15 minutes.5 celery ribs, 1 medium onion
- Add the beaten eggs, milk, and seasonings to the slightly cooled butter mixture.2 large eggs, beaten, 1/2 c. milk, 3/4 tsp. seasoned salt, 3/4 tsp. salt, 3/4 tsp. pepper, garlic powder, parsely, and sage to taste, optional
- Add the egg/butter mixture to the mashed potatoes. Mix well. Then stir in the bread cubes. (Or you can make the stuffing by adding the butter/vegetable mixture to the bread cubes first and then add the mashed potatoes. It doesn't really matter which order you mix it in.)
- Grease a casserole dish with butter and fill it with the potato filling. You can bake this immediately or cool and refrigerate for the next day.
- Bake, covered, at 350° for 30 minutes. Uncover, and continue baking for another 10 minutes or until heated through.
- Drizzle with additional brown butter, or serve with gravy.
- Refrigerate any leftovers in an airtight container and reheat them to serve. Leftover potato filling should be good for up to five days.
Notes
If you prefer a very moist filling, you can add extra milk or broth to get the consistency that you desire.
This is a great holiday side dish to serve with turkey or ham and gravy.
And honestly, you can mix these ingredients together in whatever order you want. Sometimes I mix my stuffing the day before, than just mix it in with the mashed potatoes before baking.
*Nutrition is approximate.
Nutrition
Serving: 1servingCalories: 297kcalCarbohydrates: 45gProtein: 9gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 52mgSodium: 592mgPotassium: 670mgFiber: 5gSugar: 5gVitamin A: 291IUVitamin C: 26mgCalcium: 99mgIron: 3mg
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