Pennsylvania Dutch Potato Filling

Potato Side Dish - Side Dish

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.