PENNSYLVANIA DUTCH POTATO FILLING
These potatoes are perfect for Thanksgiving and Christmas! They are my husband's family tradition in Pennsylvania. This is the actual recipe from my husband's great-grandmother. I cut it down by a third for my family of 4. But I have given you the full recipe so you can cut it however you would like. There is a family 'secret ingredient' that I have never been told and so it's not in this recipe :( I believe it will still be yummy without the 'secret,' but if you happen to know what that is, then add it in ;)
Provided by Shauna Rhoads
Categories Side Dish Potato Side Dish Recipes
Time 2h30m
Yield 16
Number Of Ingredients 7
Steps:
- Place the potato cubes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 25 minutes. Drain and allow to steam dry for a minute or two.
- Melt 1/2 cup of butter in a large skillet over medium heat, and cook and stir the onions and celery until they are reduced and browned, about 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 glass baking dishes, each 9x13 inches.
- Place another 1/2 cup of butter into the work bowl of a stand mixer, and add the cooked potatoes. Start the mixer on Low setting. While mixer is running, pour in 1 cup of milk, and add 1 tablespoon of seasoned salt and 4 slices of torn bread. Mix those ingredients briefly into the mixture, and pour in 1/2 cup of milk and 4 more bread slices. Mix that addition, and then mix in 2 more bread slices.
- After the last 2 bread slices have been roughly incorporated, place another 1/2 cup of butter, 1 tablespoon of seasoned salt, all the onions, celery, and butter from the skillet, and 4 more slices of bread into the mixer bowl. Mix to incorporate, and finally mix in 2 to 4 additional torn bread slices. Allow the mixer to run until the dressing is the desired consistency.
- Place half the dressing into each prepared baking dish, and top the dressing with the remaining 1/2 cup of butter, cut into thin slices and scattered over the top. Sprinkle remaining 1 tablespoon of seasoned salt evenly over the top of the dishes. Cover the dishes with aluminum foil.
- Bake in the preheated oven until the dressing is browned, about 1 hour.
Nutrition Facts : Calories 544.1 calories, Carbohydrate 72.1 g, Cholesterol 62.8 mg, Fat 25 g, Fiber 8 g, Protein 10 g, SaturatedFat 15.2 g, Sodium 975.8 mg, Sugar 6.2 g
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Jan Arain
[email protected]Overall, I thought this recipe was good, but not great.
aleeya aleeya
[email protected]This recipe is a great way to get kids to eat their vegetables.
Ashton Douglas
[email protected]I would have liked this recipe more if it had more vegetables in it.
Sameer Magar Saru
[email protected]This recipe is a bit time-consuming, but it's worth the effort.
IBRAN KHAN
[email protected]I've tried this recipe several times and it always turns out great. It's one of my go-to recipes.
Kajani Mohan
[email protected]This dish is perfect for a cold winter day.
Dx Naiem
[email protected]I thought this recipe was too complicated. There are too many steps and ingredients.
Kweku Dadson
[email protected]I made this recipe for a potluck and it was a huge success! Everyone loved it.
patricia fortunate
[email protected]This recipe is a great way to use up leftover potatoes.
Nevaeh Proctor
[email protected]I'm not sure what I did wrong, but my potato filling turned out watery. Maybe I didn't cook it long enough?
James Owens
[email protected]This dish was a bit bland for my taste.
prajjwal mulmi
[email protected]I thought this recipe was easy to follow and the results were delicious. The only thing I would change is to use less salt.
Lupita Oseguera
[email protected]This recipe was an absolute hit! The potato filling was creamy and flavorful, and the crispy onions added a nice touch. Will definitely be making this again.