Menu Enter a recipe name, ingredient, keyword...

Pennsylvania Dutch Potato Filling


Google Ads
Rate this recipe 4.7/5 (9 Votes)


  • 4 slices potato bread, toasted and cubed
  • 1 onion, diced
  • 2 stalks celery, diced
  • 5 cups leftover mashed potatoes (I used leftovers from this)
  • 2 tablespoons parsley
  • 3 eggs
  • 2 tablespoons butter
  • sea salt
  • freshly ground black pepper


Servings 8
Preparation time 15mins
Adapted from


Step 1

Preheat oven to 350. Spray with cooking spray or grease a 8x8 inch baking dish. Melt the butter in a large skillet. Add the celery and onion and sauté until the onion is translucent (do not brown!), about 5 minutes. Add the bread cubes and sauté until they are warmed through.

Add the mixture to a large bowl. Stir in the remaining ingredients until all ingredients are evenly distributed*. Pour into the prepared pan.

Bake for 30 minutes or until piping hot and the top is lightly browned.

*Some mashed potatoes are moister than others. If your mixture looks dry, add some chicken or turkey stock to moisten and thin the mixture out a bit.

You'll also love

Review this recipe

Sausage, Peppers, Onions, and Potato Bake Crock Pot Baked Potatoes with Garlic and Chives