Pennsylvania Dutch Potato Filling | Thanksgiving Side DIsh

Watch Christine show you how to make her mom's delicious recipe for Pennsylvania Dutch potato filling. It's a combination of mashed potatoes and bread stuffing, and is traditional Amish and PA Dutch food. Mom’s Pennsylvania Dutch Potato Filling Serves 8 This traditional family recipe was always served on our holiday table, and it tastes great served with your favorite gravy! INGREDIENTS: MASHED POTATOES (5 CUPS) 5 - 6 medium potatoes (russet or Yukon gold), peeled and quartered ½ teaspoon sea salt 2 tablespoons salted butter ⅓ cup milk (+ extra as needed) Pepper to taste FILLING 5 cups dried bread cubes ⅓ cup (5 tablespoons) butter + extra to dot the top 1 cup onion, diced ½ cup celery, diced ¼ cup chopped fresh parsley 2 eggs, beaten INSTRUCTIONS MASHED POTATOES: Place the potatoes in a large saucepan. Add the 1⁄2 teaspoon of sea salt and enough cold water to cover the potatoes. Bring to a boil, then reduce the heat to medium and simmer, lightly covered, for 15 to 20 minutes, or until the potatoes are fork-tender. Drain the water from the potatoes. Add the butter and mash with a potato masher. Add the milk to the potatoes and mash again to incorporate. Season with pepper to taste. Add additional milk if needed to achieve desired consistency. FILLING: Preheat the oven to 350 degrees F. Place the dried bread in enough water to cover it. Let it soak for 15 minutes or until soft. After 15 minutes, drain the bread cubes. Squeeze off the excess water. In a large skillet or deep sauté pan, heat the ⅓ cup of butter over medium heat. Add the onion and celery. Cook and stir for 5 to 10 minutes, or until the vegetables are tender. Add the parsley and bread cubes and cook and stir for a few more minutes. Add the bread mixture and the eggs to the mashed potatoes. Stir to combine. Place in a lightly oiled 2.5-quart glass or ceramic casserole dish. Dot with a little butter. Cover and bake for 50 to 60 minutes, until the filling has puffed up and browned a little on top. You can uncover it during the last 10 or 15 minutes to brown the top. Serve hot, garnished with fresh chopped parsley and gravy. SUBSCRIBE: 🔔 Subscribe: http://bit.ly/2T1F2SO GET A MILLER’S BIO FARM BOX: https://millersbiofarm.com/register?referral_code=jwG30gwm29CU MORE OF MY RECIPES can be found HERE: https://www.naturalkitchenschool.com/ Connect with me on social media!: 🥗 INSTAGRAM: https://www.instagram.com/naturalkitchenschool/ 🥗 FACEBOOK: https://www.facebook.com/naturalkitchencookingschool/ 🥗 PINTEREST: https://www.pinterest.com/naturalkitchencookingschool/ MY FAVORITE KITCHEN TOOLS: Vitamix: https://amzn.to/3KfJoQI Tea Kettle: https://amzn.to/3Kalnu9 Kitchen Tool Holder: https://amzn.to/3pxh9Dn Knife: https://amzn.to/3c2Y1u5 Cutting Board: https://amzn.to/3dKq8yz Glass Mixing Bowls: https://amzn.to/3PL8Vm0 Pyrex Storage: https://amzn.to/3pCUZ2s Large Mason Jars: https://amzn.to/3AzKALi Large Strainer: https://amzn.to/3Ck5NKr Salad Spinner: https://amzn.to/3dKqyF9 #potatofilling #amishfood #padutch