Pennsylvania Dutch Potato Filling
A Pennsylvania Dutch potato filling combines creamy mashed potatoes with toasted bread cubes, sauteed onion, and celery, creating a hearty side perfect for the Thanksgiving table.
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Instructions
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Preheat the oven to 350F and butter a 9x13-inch casserole dish.
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Start boiling salted water in a large pot, then add 3 pounds peeled and quartered russet potatoes. Simmer until tender (about 10-15 minutes), then drain and set aside.
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Melt 1/4 cup butter in a large skillet over medium heat. Add 1 diced onion and 5 diced celery ribs, then sauté until light golden brown (15-20 minutes). Set aside.
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Toast 2 slices of white bread until light brown, then cut them into 1/2-inch cubes and set aside.
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In a large bowl, mash the drained potatoes with 1/4 cup melted butter and 1 cup milk, gradually adding the milk until creamy.
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Stir the sautéed onion and celery, 1 beaten large egg, and the cubed bread into the mashed potatoes. Add more milk as needed for desired texture, and season with salt.
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Transfer the potato mixture to the prepared casserole dish and top with 2 tablespoons of butter pieces.
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Bake for 45 minutes until light golden brown, then serve.