Go Back Email Link
–+ servings
Print

Pennsylvania Dutch Potato Filling

Pennsylvania Dutch potato filling is a baked mash of creamy potatoes, sautéed vegetables, and buttery bread cubes. It’s a cozy cross between mashed potatoes and stuffing with a golden, crisp top.
Course Side Dish
Cuisine American
Prep Time 35 minutes
Cook Time 45 minutes
Servings 6 Servings

Ingredients

  • 5-6 medium potatoes Russet or Yukon Gold, peeled and cubed
  • ½ tsp salt for boiling water, plus more to taste
  • ⅓ cup milk plus a splash more if needed
  • 6 tbsp butter divided (4 tbsp for vegetables/bread, 2 tbsp for topping)
  • 5-6 slices day‑old white bread cut in small cubes (about 3–4 cups)
  • 1 medium onion finely chopped
  • 3-4 ribs celery finely chopped
  • ¼ cup fresh parsley chopped
  • 2 large eggs lightly beaten
  • Freshly ground black pepper to taste

Instructions

Cook and Mash the Potatoes

  • Place potatoes in a pot, cover with cold water, add ½ tsp salt, and bring to a boil.
  • Simmer until tender, about 15–20 minutes.
  • Drain well, return to the pot, and mash with 3 tbsp butter and the milk until smooth but fairly stiff (not runny).
  • Season with salt and pepper to taste and set aside to cool slightly.

Prepare the Bread and Vegetables

  • If your bread isn’t dry, toast the cubes lightly in a low oven until just dry and pale golden.
  • In a large skillet, melt 3 tbsp butter over medium heat.
  • Add onion and celery and cook until soft and just beginning to turn golden, about 10–15 minutes.
  • Stir in the bread cubes and parsley, tossing until the bread has soaked up most of the butter and is lightly toasted.

Combine Filling

  • Preheat oven to 350°F (175°C) and butter a 2–2.5 qt baking dish.
  • Stir the beaten eggs into the slightly cooled mashed potatoes.
  • Fold the bread‑vegetable mixture into the potatoes until evenly combined.
  • If the mixture seems very dry, add a splash more milk; it should be thick but spoonable.

Bake

  • Spread the filling into the prepared baking dish.
  • Dot the top with the remaining 2 tbsp butter.
  • Bake, uncovered, for 35–45 minutes, until puffed slightly and browned on top and around the edges.

Serve

  • Let stand 5–10 minutes before serving.
  • Spoon alongside roast meats, chicken thigh stew, or your Groundhog Day menu, with gravy if you like.