Pennsylvania Dutch Potato Filling
3-4 lbrusset potatoes, peeled
6-8 slicewhite bread, torn into coarse crumbs
1/2 cwhite or yellow onion, chopped
1 Tbspfresh parsley, finely chopped
3 Tbspsalted butter
·salt and pepper to taste
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.