Pennsylvania Dutch Potato Filling

Recipesfull introduces to you: Potato Side Dish Recipes. (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 ;)

Brief

Prep 1hr30 mins

Cook: 1hr

Total: 2hrs30 mins

Servings: 16

Yield: 2 9x13-inch pans

Pennsylvania Dutch Potato Filling

Ingredients

10 pounds potatoes

peeled and cut into 1-inch cubes

2 cups butter

divided

3 onions

diced

1 bunch celery

diced

1 ½ cups milk

divided

3 tablespoons seasoned salt

divided

1 (1 1/4 pound) loaf of white bread

torn into pieces

or as desired - divided

Side Dish

Directions

Step 1

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.

Step 2

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.

Step 3

Preheat oven to 350 degrees F (175 degrees C). Grease 2 glass baking dishes each 9x13 inches.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Bake in the preheated oven until the dressing is browned about 1 hour.

Nutritional Information

Pennsylvania Dutch Potato Filling

Servings Per Recipe:16

Calories: 544.1

% Daily Value *

Protein: 10g 20%

Carbohydrates: 72.1g 23%

Dietary Fiber: 8g 32%

Sugars: 6.2g

Fat: 25g 39%

Saturated Fat: 15.2g 76%

Cholesterol: 62.8mg 21%

Vitamin A Iu: 1047.6IU 21%

Niacin Equivalents: 7.1mg 54%

Vitamin B6: 0.9mg 59%

Vitamin C: 58.7mg 98%

Folate: 103.1mcg 26%

Calcium: 150.3mg 15%

Iron: 3.7mg 21%

Magnesium: 83.4mg 30%

Potassium: 1401.3mg 39%

Sodium: 975.8mg 39%

Thiamin: 0.4mg 37%

Calories From Fat: 225.1

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.