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.
Servings 12 servings
Equipment
- 1 9x13-inch baking dish at least 2 inches deep
- 1 large pot for cooking potatoes
- 1 large skillet for sauteing onion & celery
- 1 potato masher
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
Instructions
- Preheat the oven to 350°F. Grease a 9 × 13-inch baking dish.
- 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.
- 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.
- 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)
- 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.
- Spread evenly in the prepared baking dish, leaving about ½ inch of space below the rim. Bake any excess in a separate greased dish.
- 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.
- 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.
