Pennsylvania Dutch Potato Filling

Pennsylvania Dutch Potato Filling

Shauna Rhoads 5

"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 ;)"

Ingredients 2 h 30 m {{adjustedServings}} servings 544 cals

Serving size has been adjusted!

Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 544 kcal
  • 27%
  • Fat:
  • 25 g
  • 38%
  • Carbs:
  • 72.1g
  • 23%
  • Protein:
  • 10 g
  • 20%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 976 mg
  • 39%

Based on a 2,000 calorie diet

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  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.
  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.
  3. Preheat oven to 350 degrees F (175 degrees C). Grease 2 glass baking dishes, each 9x13 inches.
  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.
  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.
  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.
  7. Bake in the preheated oven until the dressing is browned, about 1 hour.
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Reviews 21

  1. 21 Ratings

Heather Law

I gave this recipe 1 star for the following reasons..... 1. The season salt. 3 TBS is a ton of salt in the first place and real PA Dutch filling doesn't have season salt in it. Just salt and pepper. 2. The fact that the bread is just to be added soft into the potatoes as they are in the mixing stage. This is very odd. The bread should be cubed and browned in more butter then added after the potatoes have already been mashed. 3. The lack of eggs 4. The crazy amount of butter on top. The top should be dotted with a TBS or 2 of butter but 1/2 cup is way to much. The majority of butter should be in the dish not on it. You are already cooking the celery onions and bread in butter not to mention making the mashed potatoes with butter. 5. The veggies should be softened but not browned. 6. This should be made the day before to allow the flavors to really meld together 7. This dish should NOT be covered while baking. When putting the filling in the dish do not smooth the top down all the little peeks and the top will get a yummy brown top. And last but not least even more season salt on top.


SAGE is the "secret" ingredient -large pinch of SAGE. It is not Thanksgiving without this dish- this WAS our stuffing growing up. I just always thought it was a Yankee recipe. Mom must have learned it in Home Ec.


Grew up with this--it wouldn't be a holiday meal without it. The secret ingredient is eggs. Both my grandmothers always mixed in several raw eggs as they were mashing the potatoes. Gives it a little color and "crustiness" when baked. (5 stars if you go easy on the salt and saute the bread cubes with the onions and celery.)