Pennsylvania Dutch Potato Filling
Mashed potatoes and stuffing, finally in the same dish.
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There are two kinds of people at Thanksgiving: the ones who head straight for the mashed potatoes and the ones who head straight for the stuffing. But at some point, long ago, a Pennsylvania Dutch cook looked at that situation and said, why not both? Pennsylvania Dutch Potato Filling is creamy mashed potatoes folded together with buttery toasted bread, onion, and celery, then baked until the top turns golden and a little crisp. Best of both worlds, anyone? That’s a lot of comfort in one casserole dish.
If you’re not from central Pennsylvania, the name might sound a little strange. “Filling” is simply what Pennsylvania Dutch families have long called stuffing, and this potato version has been a fixture at holiday dinners, church suppers, and big Sunday meals for generations. It comes out of a thrifty farmhouse tradition where nothing went to waste, which is basically a fancy way of saying it’s a great use for day-old bread.
What Ingredients Do You Need for Pennsylvania Dutch Potato Filling?
- Potatoes. (I use Yukon Golds, but russets are traditional and work great.)
- White sandwich bread. Day-old is perfect.
- Butter, and yes, a whole stick.
- Onion and celery.
- Fresh parsley and a little poultry seasoning.
- Milk and a couple of eggs.
- Salt and pepper.
How Do You Make Potato Filling?
First, toast your bread cubes in the oven until they’re dry and lightly golden, which helps them hold their shape later. While those toast, get the potatoes simmering in salted water until they’re fork-tender.
Meanwhile, melt some of the butter in a big skillet and let the onion and celery cook low and slow until they’re soft and just starting to turn golden. Then toss in the toasted bread, parsley, and poultry seasoning and stir until the bread soaks up all that butter. (Yum.)
Mash the potatoes with a little more butter and the milk, keeping them on the thick side. Let them cool for a few minutes before stirring in the eggs (you don’t want scrambled eggs in there), then fold in the bread mixture. Spread it into your baking dish, dot the top with the last of the butter, and bake until it’s puffed and browned. The top gets crisp and the middle stays soft and almost custardy.
What Do You Serve With Potato Filling?
Roast turkey or chicken is the classic pairing, but it’s just as good next to a ham at Christmas or a pork roast on a Sunday. And please don’t skip the gravy!
Pennsylvania Dutch Potato Filling
Diet: Vegetarian
Ingredients
- 4 slices white sandwich bread, cut into 1/2-inch cubes (about 3 cups)
- 3 lbs Yukon Gold potatoes, peeled and cut into 2-inch chunks
- 1 tablespoon kosher salt, for the cooking water
- 1/2 cup (1 stick) unsalted butter, divided
- 1 medium yellow onion, diced
- 3 ribs celery, diced
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon poultry seasoning
- 3/4 cup whole milk, warmed
- 2 large eggs, beaten
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Preparation
- Preheat the oven to 350°F and grease a 2 1/2-quart baking dish. Spread the bread cubes on a baking sheet and toast 8 to 10 minutes, until dry and lightly golden.
- Meanwhile, place the potatoes in a large pot, cover with cold water by about 1 inch, and add 1 tablespoon salt. Bring to a boil, then reduce heat and simmer until fork-tender, 15 to 20 minutes. Drain and return to the pot.
- While the potatoes cook, melt 4 tablespoons of the butter in a large skillet over medium heat. Add the onion and celery and cook until soft and just turning golden, 10 to 12 minutes.
- Stir the toasted bread cubes, parsley, and poultry seasoning into the skillet, tossing until the bread soaks up the butter. Remove from heat.
- Mash the potatoes with 2 tablespoons of the butter and the milk until smooth but still thick. Let cool for a few minutes, then stir in the eggs, salt, and pepper.
- Fold the bread mixture into the potatoes until evenly combined. Spread into the prepared dish and dot the top with the remaining 2 tablespoons butter.
- Bake uncovered 40 to 45 minutes, until puffed and browned on top and around the edges. Let rest 5 to 10 minutes before serving, with gravy if you like. Enjoy!
Recipe adapted from Food Faith Fitness.