Thanksgiving is just around the corner and if I had to choose one thing that’s always on the table (well, besides the Turkey,) it’s my Mom’s Pennsylvania Dutch Potato Filling Recipe. For those that have never heard of filling it is sort of a combination of mashed potatoes and stuffing. It is rich and creamy and a perfect complement to any holiday meal. It is great reheated as a leftover or made into potato pancakes as well. This freezes well too if you want to save some for a later date or make it in advance. Yum!
Here is my Mom’s recipe. I hope you like it! Happy Thanksgiving!
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Pennsylvania Dutch Potato Filling
- 5 lbs of Potatoes peeled and cut into chunks
- 16 Tablespoons of Butter, plus more for top of casserole (optional)
- 3 Stalks of celery with leaves Chopped
- 1 Large egg
- 1 large onion Chopped
- 1/2 loaf of stale or toasted white sandwich bread (approximately) torn into pieces
- 2 Cups of milk divided
- Fresh or dried parsley to taste
- Salt & Pepper to taste
- Place the potato cubes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 25 minutes. Drain and allow to steam dry for a minute or two.
- Melt 8 tablespoons of butter in a large skillet over medium heat, and cook and stir the onions and celery until they are reduced and browned, about 30 minutes.
- Preheat oven to 350 degrees F
- Grease a 9 x 13 baking pan
- Place another 8 tablespoons of butter into the a bowl and add the potatoes and egg.
- Pour in 1 cup of milk, the onion and celery and mix with a hand or stand mixer. The mixture should look like a a soupy or loose mashed potato mixture
- Add bread, parsley, salt and pepper to taste. Fold into the potato mixture (by hand)
- If the mixture gets too tight or stiff; add additional milk in 1/2 cup increments until you get a creamy whipped consistency
- Spoon into baking sheet (top with additional butter if desired) and bake in the preheated oven until the browned, about 1 hour
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