Pennsylvania Dutch Potato Filling
This regional specialty is unique to Eastern Pennsylvania, originating from the PA Dutch and Amish cultures. It is a simple, delicious alternative to regular mashed potatoes or stuffing and will quickly become a family favorite. Excellent served with any meat-and-gravy style dish.
- 1 large white onion, finely chopped
- 1/2 cup celery, finely chopped
- 1 cup homemade breadcrumbs, toasted*
- 6-7 large potatoes
- 1 1/2 sticks butter
- 1/2 cup milk
- salt and pepper to taste
- to make homemade breadcrumbs, take about 4 slices of stale white bread, tear into small pieces, and chop in food processor until fine breadcrumbs have formed. Toast in the oven for 15 minutes at 350 f.
Preparation time 45mins
Cooking time 85mins
Peel and chop potatoes. Place in a large stockpot and cover completely with water, with a bit of extra water to spare. Boil about 15 minutes or until completely tender. Drain the potatoes, place in a large bowl and blend with a hand mixer.
Melt 1/2 stick of butter over medium heat in a medium saucepan. Saute onions and celery until onions are translucent. Mix 1/2 stick butter, milk, salt and pepper into potatoes. Blend in celery, onion, and breadcrumbs.
Preheat oven to 375 f. Spray 13x9 pan with nonstick spray. Spread potato mixture into pan, top with additional teaspoon sized slices of butter. Bake 30-40 minutes or until browned and crispy on top. Serve.