pa dutch potato filling
(2 ratings)
This was a staple side dish for all holidays when growing up.. there are so many good dishes my Gram used to make..some use it to stuff a turkey, we just had it as a side dish..
(2 ratings)
yield
6 serving(s)
prep time
25 Min
cook time
45 Min
Ingredients For pa dutch potato filling
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6 mdpotatoes
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3stalks celery
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1 mdsweet onion
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1/2 cparsley
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4-5 slicewhite bread, have used italian
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1/2 cmilk
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1egg
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2 tspall purpose flour
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1 1/2 stickbutter
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salt and pepper to taste
How To Make pa dutch potato filling
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1Peel and cut the potatoes into quarter pieces and place in a medium size kettle. Cover the potatoes with water and bring to a boil. Boil for 15 minutes or until soft.
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2In a separate pan place the chopped celery and onion with ½ cup butter and saute until the mixture starts to become soft (5 minutes on medium-high heat).
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3Chop the bread into small cubes and place into celery and onion mixture with two tablespoons of butter. Saute until the bread gets covered with the butter mixture (about 3 minutes).
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4Drain the water out of the potatoes. Mash the potatoes and add 4 tablespoons of butter. Mix milk and egg together and add to the potato mixture. Add celery mixture, parsley and flour. Add pepper and salt to taste, and mix well.
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5Put the potatoes into a well-greased casserole dish. Place the remaining butter on top of the potatoes. Bake at 350 for 40 minutes, or until the top of the casserole is brown.
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6At times gram would put crumbled smoked bacon in to change it up a bit.
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