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pa dutch potato filling

(2 ratings)
Recipe by
Cassie *
Somewhere, PA

This was a staple side dish for all holidays when growing up.. there are so many good dishes my Gram used to make..some use it to stuff a turkey, we just had it as a side dish..

(2 ratings)
yield 6 serving(s)
prep time 25 Min
cook time 45 Min

Ingredients For pa dutch potato filling

  • 6 md
  • 3
    stalks celery
  • 1 md
    sweet onion
  • 1/2 c
  • 4-5 slice
    white bread, have used italian
  • 1/2 c
  • 1
  • 2 tsp
    all purpose flour
  • 1 1/2 stick
  • salt and pepper to taste

How To Make pa dutch potato filling

  • 1
    Peel and cut the potatoes into quarter pieces and place in a medium size kettle. Cover the potatoes with water and bring to a boil. Boil for 15 minutes or until soft.
  • 2
    In a separate pan place the chopped celery and onion with ½ cup butter and saute until the mixture starts to become soft (5 minutes on medium-high heat).
  • 3
    Chop the bread into small cubes and place into celery and onion mixture with two tablespoons of butter. Saute until the bread gets covered with the butter mixture (about 3 minutes).
  • 4
    Drain the water out of the potatoes. Mash the potatoes and add 4 tablespoons of butter. Mix milk and egg together and add to the potato mixture. Add celery mixture, parsley and flour. Add pepper and salt to taste, and mix well.
  • 5
    Put the potatoes into a well-greased casserole dish. Place the remaining butter on top of the potatoes. Bake at 350 for 40 minutes, or until the top of the casserole is brown.
  • 6
    At times gram would put crumbled smoked bacon in to change it up a bit.