Name: Pennsylvania Dutch Potato Filling Recipe
Total time: 2 hrs 30 mins
Ingredients: 10 pounds potatoes, peeled and cut into 1-inch cubes; 2 cups butter, divided; 3 onions, diced; 1 bunch celery, diced; 1 (1 1/4 pound) loaf of white bread, torn into pieces, or as desired - divided; 1.5 cups milk, divided; 3 tablespoons seasoned salt, divided

Pennsylvania Dutch Potato Filling Recipe

These delicious potatoes are a Thanksgiving and Christmas must-have! This Pennsylvania Dutch potato filling recipe is a cherished family tradition passed down from my husband's great-grandmother. I've adapted the original recipe for a smaller family, but the full recipe is provided for your convenience. There's a family 'secret ingredient' that remains a mystery to me, so it's not included. However, rest assured that it will still be incredibly delicious! Feel free to add your own secret touch if you know it.

Total time2 hrs 30 mins

Prep time1 hr 30 mins

Cook time1 hr

Yield2 (9x13-inch) pans, 16

Ingredients

10 pounds potatoes, peeled and cut into 1-inch cubes

2 cups butter, divided

3 onions, diced

1 bunch celery, diced

1 (1 1/4 pound) loaf of white bread, torn into pieces, or as desired - divided

1.5 cups milk, divided

3 tablespoons seasoned salt, divided

Instructions

Place potato cubes in a large pot and cover with salted water; bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until tender, approximately 25 minutes. Drain, and allow to steam dry for 1 to 2 minutes.
Melt 1/2 cup butter in a large skillet over medium heat. Add onions and celery; cook and stir until softened and browned, about 30 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x13-inch glass baking dishes thoroughly.
Combine 1/2 cup butter and cooked potatoes in the bowl of a stand mixer fitted with the paddle attachment; start on low speed. With mixer running, gradually add 4 slices of torn bread, 1 cup milk, and 1 tablespoon seasoned salt until well combined. Then add 4 more torn slices of bread and the remaining 1/2 cup milk until incorporated, followed by 2 more torn slices of bread until roughly mixed.
Add the onion-celery mixture, 4 more torn slices of bread, an additional 1/2 cup of butter, and 1 more tablespoon of seasoned salt to the mixer bowl until fully incorporated. Next, add 2 to 4 more torn slices of bread, allowing the mixer to run until the filling reaches your desired consistency.
Cut the remaining 1/2 cup of butter into thin slices. Divide the potato filling evenly between the prepared baking dishes. Top with the sliced butter and the remaining 1 tablespoon of seasoned salt. Cover the dishes tightly with aluminum foil.
Bake in the preheated oven until the filling is golden brown and heated through, about 1 hour.

Nutrition

Calories: 544 kcal

Fat Content: 25 g

Fiber Content: 8 g

Sugar Content: 6 g

Sodium Content: 976 mg

Protein Content: 10 g

Cholesterol Content: 63 mg

Carbohydrate Content: 72 g

Saturated Fat Content: 15 g

Unsaturated Fat Content: 0 g

Adjust servings

Ingredients

Instructions

Nutrition