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Pennsylvania Dutch Potato Filling

This is the approximate amounts I use for a holiday dinner to serve about 20 people. The amount of milk is in addition to the milk already added to prepare the mashed potatoes.

  • 1 cup butter
  • 2 to 3 cups finely chopped celery
  • 2 large onions - chopped fine
  • parsley - several sprigs of fresh, chopped or 2 T. dried
  • 1 lb. fresh white bread cubes
  • mashed potatoes - prepared from 10 lbs.potatoes
  • 3 eggs
  • 1 to 1-1/2 cups milk
  • 2 tsp. salt
  • 1/2 tsp. pepper
  • additional butter

Preparation -
In very large skillet, saute the chopped onion & celery in 1/4 cup butter until tender. Add the parsley and continue cooking for a few more minutes , or until the mixture is very lightly browned. Remove from the skillet and set aside. Melt one half stick butter in the skillet. Add the bread cubes and saute until the cubes are very lightly "toasted". Stir the celery/onion mixture into the bread cubes and set aside. Place the mashed potatoes in a very large bowl. Add the lightly beaten eggs, the remaining butter & milk to the mashed potatoes. Add the salt and pepper. Mix thoroughly. Add the veggie/bread cube mixture to the mashed potato mixture. Stir until all the ingredients are well blended. Grease 2 large casserole dishes or oven-proof bowls with butter, or spray with non-stick cooking spray. Spoon the potato filling into the buttered dishes. Dot with additional butter. Bake in a preheated oven at 350 for 35 to 40 minutes.


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