Pennsylvania Dutch Potato Filling

Photo by Susan M.
Adapted from coconutandlime.com

PREP TIME

15

minutes

TOTAL TIME

--

minutes

SERVINGS

8

Servings

PREP TIME

15

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Adapted from coconutandlime.com

Ingredients

  • 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

Directions

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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: