Potato Filling Recipes

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PENNSYLVANIA DUTCH POTATO FILLING



Pennsylvania Dutch Potato Filling image

These potatoes are perfect for Thanksgiving and Christmas! They are my husband's family tradition in Pennsylvania. This is the actual recipe from my husband's great-grandmother. I cut it down by a third for my family of 4. But I have given you the full recipe so you can cut it however you would like. There is a family 'secret ingredient' that I have never been told and so it's not in this recipe :( I believe it will still be yummy without the 'secret,' but if you happen to know what that is, then add it in ;)

Provided by Shauna Rhoads

Categories     Side Dish     Potato Side Dish Recipes

Time 2h30m

Yield 16

Number Of Ingredients 7

10 pounds potatoes, peeled and cut into 1-inch cubes
2 cups butter, divided
3 onions, diced
1 bunch celery, diced
1 ½ cups milk, divided
3 tablespoons seasoned salt, divided
1 (1 1/4 pound) loaf of white bread, torn into pieces, or as desired - divided

Steps:

  • 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 1/2 cup 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 (175 degrees C). Grease 2 glass baking dishes, each 9x13 inches.
  • Place another 1/2 cup of butter into the work bowl of a stand mixer, and add the cooked potatoes. Start the mixer on Low setting. While mixer is running, pour in 1 cup of milk, and add 1 tablespoon of seasoned salt and 4 slices of torn bread. Mix those ingredients briefly into the mixture, and pour in 1/2 cup of milk and 4 more bread slices. Mix that addition, and then mix in 2 more bread slices.
  • After the last 2 bread slices have been roughly incorporated, place another 1/2 cup of butter, 1 tablespoon of seasoned salt, all the onions, celery, and butter from the skillet, and 4 more slices of bread into the mixer bowl. Mix to incorporate, and finally mix in 2 to 4 additional torn bread slices. Allow the mixer to run until the dressing is the desired consistency.
  • Place half the dressing into each prepared baking dish, and top the dressing with the remaining 1/2 cup of butter, cut into thin slices and scattered over the top. Sprinkle remaining 1 tablespoon of seasoned salt evenly over the top of the dishes. Cover the dishes with aluminum foil.
  • Bake in the preheated oven until the dressing is browned, about 1 hour.

Nutrition Facts : Calories 544.1 calories, Carbohydrate 72.1 g, Cholesterol 62.8 mg, Fat 25 g, Fiber 8 g, Protein 10 g, SaturatedFat 15.2 g, Sodium 975.8 mg, Sugar 6.2 g

POTATO FILLING



Potato Filling image

This Dutch potato filling can be used as a side dish or a stuffing for turkey or chicken. To use for stuffing, increase bread to 6 slices and add 2 beaten eggs.

Provided by M. Craig

Categories     Side Dish     Potato Side Dish Recipes

Time 1h30m

Yield 8

Number Of Ingredients 5

2 ¼ pounds potatoes, peeled and chopped
4 slices white bread, torn into pieces
½ cup diced onion
½ cup diced celery
salt and pepper to taste

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash.
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 2 quart casserole dish.
  • In a large bowl, mix together the potatoes, white bread, onion, celery, salt and pepper.
  • Pour into prepared casserole dish and bake at 350 degrees F (175 degrees C) for 1 hour.

Nutrition Facts : Calories 136.8 calories, Carbohydrate 29.8 g, Fat 0.5 g, Fiber 3.4 g, Protein 3.7 g, SaturatedFat 0.1 g, Sodium 99.2 mg, Sugar 2.1 g

POTATO FILLING



Potato Filling image

This is an old standby in Pensylvania Dutch country! To use as a stuffing, increase bread to 6 slices and add 2 beaten eggs.

Provided by yooper

Categories     Potato

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 5

2 1/4 lbs potatoes, peeled and chopped
4 slices white bread, torn into pieces
1/2 cup diced onion
1/2 cup diced celery
salt and pepper

Steps:

  • Bring a large pot of salted water to a boil.
  • Add potatoes and cook until tender but still firm, about 15 minutes.
  • Drain and mash.
  • Preheat oven to 350 degrees.
  • Lightly grease a 2 quart casserole dish.
  • In a large bowl, mix together the potatoes, white bread, onion, celery, salt and pepper.
  • Pour into prepared casserole dish and bake for 1 hour.

Nutrition Facts : Calories 136.7, Fat 0.5, SaturatedFat 0.1, Sodium 98.1, Carbohydrate 29.8, Fiber 3.4, Sugar 2.1, Protein 3.7

PENNSYLVANIA DUTCH POTATO FILLING RECIPE



Pennsylvania Dutch Potato Filling Recipe image

PA Dutch Potato filling is a delicious side dish made of mashed potatoes and bread stuffing. A popular Thanksgiving side dish in Pennsylvania.

Provided by Anna

Categories     Side Dish

Time 1h15m

Number Of Ingredients 11

7 - 8 slices bread, cut into small cubes (about 1 quart)
6 medium/large potatoes (4 - 5 c. mashed)
6 Tbs. butter, browned
5 celery ribs
1 medium onion
2 large eggs, beaten
1/2 c. milk
3/4 tsp. seasoned salt
3/4 tsp. salt
3/4 tsp. pepper
garlic powder, parsely, and sage to taste, optional

Steps:

  • Cut bread slices into small cubes and let sit out to dry overnight. Or toast them in the oven until lightly browned.
  • Peel, cut, and boil potatoes in water until soft. Drain the water and mash with a mixer until smooth.
  • In a saucepan, melt the butter and continue cooking until lightly browned. (It will be caramel in color and have a wonderful nutty aroma.)
  • Finely chop the onion and celery (I use my Ninja chopper). Add them to the browned butter and cook for 10 - 15 minutes.
  • Add the beaten eggs, milk, and seasonings to the slightly cooled butter mixture.
  • Add the egg/butter mixture to the mashed potatoes. Mix well. Then stir in the bread cubes.
  • Grease a casserole dish with butter and fill it with the potato filling. You can bake this immediately or cool and refrigerate for the next day.
  • Bake, covered, at 350° for 30 minutes. Uncover, and continue baking for another 10 minutes.
  • Drizzle with additional brown butter, or serve with gravy.

Nutrition Facts : ServingSize 1 serving, Calories 297 kcal, Carbohydrate 45 g, Protein 9 g, Fat 10 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 52 mg, Sodium 592 mg, Fiber 5 g, Sugar 5 g, UnsaturatedFat 3 g

PIEROGIES WITH POTATO AND CHEESE FILLING



Pierogies with Potato and Cheese Filling image

Provided by Food Network

Categories     appetizer

Time 1h10m

Number Of Ingredients 8

2 cups flour
1/2 cup water
1 egg
1/2 teaspoon salt
3 large potatoes
8 ounces sharp-tasting cheese
Salt
Pepper

Steps:

  • Mix flour, water, and egg and salt together. Knead on a lightly floured surface until smooth. Cover dough with bowl and let rest for 30 minutes.
  • Boil potatoes until soft. Drain and rinse. Add cheese. Let stand a few minutes until cheese melts. Then fold potatoes and cheese together.
  • Roll out dough about 1/8-inch thick. Cut into 3-inch squares. Fill each square of dough with one teaspoon of potato and cheese filling. Fold in half and pinch ends together to seal. Drop in hot boiling water and simmer for 8 minutes. Drain and fry in butter a few minutes until heated through. Chopped onions may be added to the butter, if desired. Salt and pepper, to taste.

NANA'S PA DUTCH POTATO AND BREAD FILLING



Nana's Pa Dutch Potato and Bread Filling image

This is my Nana's mother's recipe, which was probably her mother's (who only spoke Pa-German). Nana made this every holiday with turkey and ham. It's a bit of work, but well worth it. Nana always made it the day before and baked it the day of eating it.

Provided by Parsley

Categories     Potato

Time 1h5m

Yield 15 serving(s)

Number Of Ingredients 12

5 lbs potatoes, scrubbed, peeled and cut up
4 tablespoons butter
1 1/2 cups milk
1 cup chicken stock
3/4 cup butter (1 1/2 sticks)
3 cups finely chopped celery (use the leaves also)
2 cups finely chopped sweet onions
1/4 cup chopped fresh parsley
1/2 teaspoon salt (or more to taste)
1/2 teaspoon pepper
7 -8 slices toasted white bread, cut into small cubes
3 eggs, beaten

Steps:

  • Boil potatoes until tender; drain. Place in large bowl and mash with 4 tbsp butter, milk and chicken stock.
  • While potatoes are cooking, in a large skillet over med-high heat, melt 3/4 cup butter; add chopped celery, onion, and parsley; sautee until tender -- about 7-10 minutes. Add salt and pepper. Reduce heat to medium and add the toasted bread cubes. Cook, stirring frequently, for another 4-5 minutes.
  • Remove from heat and fold into the mashed potato mixture. Fold in the beaten eggs and stir everything together well.
  • Pour into a greased/sprayed 13" x 9" (or larger) pan. Cover and bake at 350 for 25 minutes. Uncover and bake for another 15-20 minutes or until lightly browning on top.
  • Serve.

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