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Potato Filling

Potato Filling

  • Prep

    15 m
  • Cook

    1 h 15 m
  • Ready In

    1 h 30 m
M. Craig

M. Craig

This Dutch potato filling can be used as a side dish or a stuffing for turkey or chicken. To use for stuffing, increase bread to 6 slices and add 2 beaten eggs.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 137 kcal
  • 7%
  • Fat:
  • 0.5 g
  • < 1%
  • Carbs:
  • 29.8g
  • 10%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 99 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

  1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash.
  2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 2 quart casserole dish.
  3. In a large bowl, mix together the potatoes, white bread, onion, celery, salt and pepper.
  4. Pour into prepared casserole dish and bake at 350 degrees F (175 degrees C) for 1 hour.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

tam dewitt
14

tam dewitt

11/15/2006

It's been years since my Mom passed, but this was one of her goodies I remember. Except I'm pretty sure she used leftover mashed potatoes,used about a stick of butter to saute the onions & celery in, & then mixed together the veggies,taters, bread cubes,eggs and seasonings together-then baked...great alternative to bread stuffing or traditional mashed potatoes.thanks for the trip down memory lane ! m.craig

Philly
13

Philly

11/29/2010

I grew up on this stuff. We only ever had it 2-3 times a year (Easter, Thanksgiving and Christmas) and so it is something I never get tired of. For what its worth, here is my two cents... Saute your onions and celery until they are brown but not burnt. (they browner, the better tasting your filling will be). We only ever added 1-2 slices or bread and I have used both white and wheat bread and it turns out great regardless. The amount of bread is determined by how much butter you used to sweat your onions and celery. You want the veggies to be moist but not swimming in the butter when you combine them with your mashed potatoes (since we always add butter when mashing. We want the filing to taste like onion and celery, not just regular mashed potatoes). Mom always cracked an egg into her filling when she was mixing it all together (to act as an additional binder) although I dont find it necessary. Put a few pats of butter on top before baking to give it a nice crispy golden brown crust. Ive also made this with instant potatoes (Oh,The Horror!) and it has turned out surprisingly good. Also, this can be made a day or so ahead of time so the flavors meld. Obviously, adjust the amount of onion and celery based on the amount of potatoes and your particular taste. Brings back good memories...this is stick to your ribs Pa Dutch cooking at its best.

EBONET
11

EBONET

10/25/2005

This is a pretty good base recipe. I added the eggs, a can of cream of chicken soup, 1/3 cup milk and my own seasonings: accent, italian seasoning, chives. Plus I used pepperage farm cube stuffing to add instead of bread. It's really good this way.

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