Pa. Dutch Potato Filling
A blend of mashed potatoes and tasty bread filling is baked to perfection in this popular Pennsylvania Dutch recipe. I know this recipe says 15-20 servings, but when cut in half it barely feeds 6 of us. Quarter the recipe and it's just perfect for two plus leftovers for the next day. It's even better reheated.
For about 15 to 20 servings....
10 lb. potatoes - cooked and mashed
1 cup butter, divided
1 to 1-1/2 cups milk
3 eggs, lightly beaten
2 tsp. salt
1/2 tsp. pepper
2 cups finely chopped celery
2 large onions - chopped fine
parsley - several sprigs of fresh or 2 T. dried
1 lb. bread cubes or 1 medium loaf white bread - cut into 1/2" cubes
Preparation -
Add 1/2 cup butter, milk, the lightly beaten eggs, salt and pepper to the mashed potatoes. Melt 1/4 cup butter in very large skillet. Add the onion and celery and saute until tender. Add the parsley and continue cooking for a few minutes longer. Remove the mixture from the skillet to a bowl; set aside. Melt 1/4 cup butter in the skillet. Add the bread cubes to the skillet. Saute the bread cubes until very lightly browned. Combine the bread cubes with the vegetable mixture. In a very large bowl, combine the mashed potato/egg mixture with the vegetable/bread cube mixture. Stir until well blended. Mix thoroughly. (Add additional milk, if needed.) Spoon the mixture into 2 large buttered casseroles or oven safe bowls. Dot with additional butter or margerine. Bake in a preheated oven at 375ยบ for 1/2 hour.
Potato filling can be prepared a day ahead of time, refrigerated, and baked just before serving. Allow about 15 to 20 minutes additional baking time when the filling has been chilled. Stir once or twice during bake time.
A blend of mashed potatoes and tasty bread filling is baked to perfection in this popular Pennsylvania Dutch recipe. I know this recipe says 15-20 servings, but when cut in half it barely feeds 6 of us. Quarter the recipe and it's just perfect for two plus leftovers for the next day. It's even better reheated.
For about 15 to 20 servings....
10 lb. potatoes - cooked and mashed
1 cup butter, divided
1 to 1-1/2 cups milk
3 eggs, lightly beaten
2 tsp. salt
1/2 tsp. pepper
2 cups finely chopped celery
2 large onions - chopped fine
parsley - several sprigs of fresh or 2 T. dried
1 lb. bread cubes or 1 medium loaf white bread - cut into 1/2" cubes
Preparation -
Add 1/2 cup butter, milk, the lightly beaten eggs, salt and pepper to the mashed potatoes. Melt 1/4 cup butter in very large skillet. Add the onion and celery and saute until tender. Add the parsley and continue cooking for a few minutes longer. Remove the mixture from the skillet to a bowl; set aside. Melt 1/4 cup butter in the skillet. Add the bread cubes to the skillet. Saute the bread cubes until very lightly browned. Combine the bread cubes with the vegetable mixture. In a very large bowl, combine the mashed potato/egg mixture with the vegetable/bread cube mixture. Stir until well blended. Mix thoroughly. (Add additional milk, if needed.) Spoon the mixture into 2 large buttered casseroles or oven safe bowls. Dot with additional butter or margerine. Bake in a preheated oven at 375ยบ for 1/2 hour.
Potato filling can be prepared a day ahead of time, refrigerated, and baked just before serving. Allow about 15 to 20 minutes additional baking time when the filling has been chilled. Stir once or twice during bake time.
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