PA Dutch Potato Filling

PA Dutch potato filling is an expected part of our family holiday table at Thanksgiving, Christmas, New Year’s, and Easter. We also make it for special occasions throughout the year. Made with mashed potatoes, bread stuffing, sweet onions, celery, and butter, it’s a comforting side dish baked until lightly golden on top. This smaller batch fills one 9 × 13-inch baking dish.

Which stuffing mix works best?

My first choice for PA Dutch potato filling is the Pepperidge Farm stuffing cubes in the red bag. If I can’t find those, Mrs. Cubbison’s is my next choice. Those are my personal preferences, but you can use the dry stuffing mix you enjoy most.

The Pepperidge Farm blue bag can work in a pinch, but in my experience, the filling tends to turn out drier with that version. Different stuffing mixes absorb different amounts of liquid, so you may need to adjust the milk to keep the filling moist.

Tips for moist PA Dutch potato filling

The mashed potatoes should be softer and looser than potatoes you would serve on their own. Gradually add milk while mashing until you have that softer consistency before mixing in the stuffing.

This recipe uses 8 tablespoons of butter altogether: 4 tablespoons for sautéing the onions and celery, and the remaining 4 tablespoons in the mashed potatoes. Include the melted butter from the skillet when combining everything.

If I know I’m going to freeze the filling, I add a little extra milk to make the potatoes even thinner. I’ve found that this helps keep the finished filling from drying out after freezing and baking.

Making PA Dutch potato filling ahead and freezing

I regularly assemble this potato filling ahead of time and freeze it before baking. For this method, I use a disposable foil pan rather than a glass baking dish.

Prepare the mixture using the cooked potatoes and sautéed vegetables, then spread it in the foil pan, leaving about ½ inch below the rim. Chill promptly and freeze once cooled, covering securely for freezer storage. Support the disposable pan on a sturdy baking sheet when handling it.

For my make-ahead method, I thaw the filling completely in the refrigerator before baking. Because it starts cold rather than being assembled from warm ingredients, it takes longer in the oven than the freshly prepared version.

Bake at 350°F, starting covered as directed in the recipe. Allow additional covered baking time as needed so the center heats through, then uncover to finish the top. Check that the filling reaches 165°F in the center; a golden surface alone doesn’t tell you whether the middle is hot.

The recipe’s 45–60-minute baking range is for filling assembled while the ingredients are still warm. Allow extra time when planning your meal around a thawed, refrigerated pan.

How much does this recipe make?

One 9 × 13-inch pan makes about 12 side-dish servings. Portions will vary depending on how many other dishes you’re serving and how generously everyone fills their plate.

Use a pan at least 2 inches deep, and leave about ½ inch of space below the rim. If you have more filling than fits comfortably, bake the extra in a separate greased dish.

A side dish for holidays and special dinners

Potato filling also makes its way onto our table for special dinners throughout the year, including birthdays when someone requests it. It doesn’t have to be a holiday to enjoy a familiar family favorite.

Being able to assemble and freeze it ahead is especially helpful when there are several dishes to prepare for a holiday meal. It lets me get part of the cooking done before the busy day arrives.

Browse all recipes for more family favorites and ideas for your next gathering.

PA Dutch Potato Filling

PA Dutch potato filling combines mashed potatoes, bread stuffing, sautéed onions, celery, and butter in a comforting baked side dish. This 9 × 13-inch batch makes about 12 servings.

Print Rate this Recipe Pin

Prep Time 25 minutes mins

Cook Time 35 minutes mins

Bake Time 45 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 12 servings

Course: Side Dish

Cuisine: Pennsylvania Dutch

Ingredients Equipment Method Notes

Ingredients

  

• 3-4 cups dry stuffing mix such as Pepperidge Farm or Mrs. Cubbison’s
• 2½ pounds yellow potatoes
• 1-2 sweet onions finely diced
• 2-3 large celery stalks finely diced
• 8 tablespoons butter 1 stick
• Milk as needed
• Salt and pepper to taste

Equipment

• 1 9×13-inch baking dish at least 2 inches deep
• 1 large pot for cooking potatoes
• 1 large skillet for sauteing onion & celery
• 1 potato masher

Method

 

1. Preheat the oven to 350°F. Grease a 9 × 13-inch baking dish.
2. Peel and cut the potatoes into evenly sized pieces. Place in a pot, cover with water, and bring to a boil. Reduce heat and cook until fork-tender, about 15–20 minutes. Drain well.
3. Meanwhile, melt 4 tablespoons butter in a large skillet over medium heat. Add the onion and celery. Sauté, stirring occasionally, until the onion is translucent and the celery is tender, about 10–15 minutes.
4. Mash the drained potatoes with remaining 4 tablespoons butter, salt and pepper. Gradually add enough milk to make them slightly loose/runny and softer than typical mashed potatoes. (This helps keep your filling moist)
5. Add the sautéed onion and celery, including all the melted butter from the skillet, and the dry stuffing mix to the mashed potatoes. Stir until thoroughly combined.
6. Spread evenly in the prepared baking dish, leaving about ½ inch of space below the rim. Bake any excess in a separate greased dish.
7. Cover with foil and bake for 30 minutes. Remove the foil and bake for another 15–30 minutes, until hot throughout and lightly golden on top.
8. Let stand for 5–10 minutes before serving.

Notes

This batch makes one 9 × 13-inch pan. Use a baking dish at least 2 inches deep, and leave about ½ inch of space below the rim. Bake any excess in a separate greased dish.

Bake at 350°F for approximately 45–60 minutes total: 30 minutes covered, followed by 15–30 minutes uncovered.

Baking time assumes the filling is assembled while warm. Refrigerated filling will take longer.