Pennsylvania Dutch Potato Filling
By
Kami Roberts
@kroberts1140
1
Ingredients
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3-4 lbrusset potatoes, peeled
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6-8 slicewhite bread, torn into coarse crumbs
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1/2 cwhite or yellow onion, chopped
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1 Tbspfresh parsley, finely chopped
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1 largeegg
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3 Tbspsalted butter
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·salt and pepper to taste
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1/2 cwhole milk
How to Make Pennsylvania Dutch Potato Filling
- Preheat oven to 375 degrees F. Boil potatoes in salted water for 1 hour or until they can easily be pierced with a fork. Meanwhile, melt 1 tablespoon of butter, add onions, and saute until just soft, add bread crumbs and stir over heat until lightly toasted. Melt remaining butter separately, and set aside.
- Transfer potatoes to a large mixing bowl and add torn bread, onions and remaining ingredients. Whip together with a hand mixer on medium speed until mixture is almost smooth. Mixture should be a fluffy, mashed potato consistency, just a little bit more dense and rich. Transfer potato mixture to a glass 8x8" square baking dish. Drizzle remaining 2 Tablespoons butter over filling.
- Bake, uncovered, 30-35 minutes or until filling has formed a light crust. Serve.