Dutch Potato Filling is a classic comfort recipe that combines mashed potatoes and bread stuffing into a hearty dish that is rich in flavor and soft in texture with a crispy, golden top.
- Prep Time: 40 minutes
- Baking Time: 45 minutes
- Servings: 8 to 10
- Prep Level: Beginner +
What I Love About This Recipe
- Classic comfort food – This recipe combines two warm and hearty dishes that is perfect for family gatherings and cool fall dinners.
- Simple ingredients – Made with basic ingredients, this dish is both easy to prepare and budget-friendly.
- Make-ahead friendly – Potato filling can be prepared 1 to 2 days in advance, which is ideal for the busy holiday season.
- Crowd- pleaser – The unique blend of mashed potatoes and stuffing is a hit with adults as well as kids!
Origin
This recipe has roots dating back to the 17th and 18th centuries German-speaking immigrants who settled in Pennsylvania.
Potato filling is a unique blend of two classic side dishes: mashed potatoes and bread stuffing. Today, Dutch Potato Filling has become a traditional dish, especially during the holidays in the Pennsylvania region and beyond.
Ingredient Notes
- Potatoes: Russet baking potatoes
- Bread: Day old white, wheat, or sourdough bread work well in this recipe. Stay away from bread with seeds.
- Unsalted butter: Salted butter can be used if that is what you have on hand.
- Onion: Medium in size and yellow, white, or red onion will work.
- Celery: Fresh large stalks.
- Herbs: I use fresh parsley and sage. You can substitute or add thyme and tarragon. Fresh herbs work best in this recipe.
- Eggs: Large and beaten slightly with a fork.
- Milk: Whole milk works best but low fat can be used.
Step-by-Step Instructions
Boil the peeled and cubed potatoes in slightly salted water until potatoes are tender when pierced with a fork.
Drain and transfer potatoes to a large mixing bowl. Mash by hand until smooth and set aside.
While the potatoes are boiling, make the bread stuffing – Finely chop herbs, cut or tear bread into pieces, chop onions and celery.
Melt half the butter in a large skillet over medium-high heat. Add the onions and celery and sauté until translucent. Reduce heat and add the bread cubes and fresh herbs to the skillet. Gently toss ingredients until fully incorporated. Turn off burner and set aside.
Prepare the Filling Mixture – Add beaten eggs, milk, the remaining butter (melted), salt, and pepper to the potatoes and blend well. Combine the bread stuffing mixture to the mashed potatoes. Stir by hand to combine well.
Lightly spray the casserole dish with cooking spray. Transfer potato filling to the prepared casserole.
Baked uncovered until lightly brown on top. Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley or top with gravy (optional). Serve warm as a side dish with your favorite meats or as part of a holiday meal.
See recipe card below for complete measurements and cooking times.
Laura Belle’s Tips
- Potato variety matters – Russets are standard for their starchiness, but Yukon Golds work well too and add a slightly buttery flavor plus a creamier texture without getting gummy.
- Toast the bread cubes first – toasting the bread cubes in the oven for 8-10 minutes before adding them to the sautéed vegetable mixture ensures against gumminess, especially if you r bread isn’t fully stale.
- Rest before serving – Let it sit 10 minutes out of the oven. It firms up slightly and is easier to serve.
Storage
Store any leftovers in an airtight container in the fridge for up to 3 days.
What to Serve with Potato Filling
- Potato filling can usually be found on Thanksgiving tables. It’s delicious paired with roasted meats like turkey, chicken or baked ham.
- It’s also a great side dish any time of the year. Serve it with dishes like beef pinwheels or meatloaf. Add some green vegetables such as steamed broccoli, Brussels sprouts or a salad to make a complete meal.
Make Ahead
Pennsylvania Dutch Potato Filling can be made 1 to 2 days ahead of time. Prepare the filling as directed, then cover and refrigerate it until needed.
Reheating
When you’re ready to serve, let the filling stand out in room temperature for about 30 minutes then bake it in a preheated oven for 35 to 45 minutes or until warmed through. You can also microwave individual portions.
Frequently Asked Questions (FAQs)
Potato filling is a PA Dutch specialty that combines mashed potatoes with bread cubes, unlike traditional stuffing which is bread-based only. It’s denser and creamier.
This usually happens from using fresh bread instead of stale/day-old bread, or over-mashing the potatoes until they are too smooth.
You can in a pinch, but the texture and flavor won’t match real potatoes. This dish needs slightly chunky mashed potatoes.
Not if you want to keep the dish traditional. It’s common to add either for a modern variation. Cook and crumble it in with the celery and onion.
Pennsylvania Dutch Potato Filling
A classic comfort recipe that combines mashed potatoes and bread stuffing into a dish that is rich in flavor and soft in texture with a crispy, golden top.
Ingredients
- 3 pounds baking potatoes
- 8 slices of bread: white, wheat, sour dough, or french
- 1/2 cup unsalted butter, divided
- 1 medium onion: white, yellow, or red
- 2 large stalks of celery
- 3 tablespoons fresh parsley
- 3 tablespoons fresh sage
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2 large eggs, slightly beaten with a fork
- 1 cup whole milk
Instructions
- Peel, cube and place potatoes in a large pot of slightly salted water. Bring to a boil and cook until potatoes are tender when pierced with a fork, approximately 12 to 18 minutes.
- Drain and transfer potatoes to a large mixing bowl.
- Mash by hand until smooth and set aside.
- While the potatoes are boiling, make the bread stuffing. Finely chop herbs, cut or tear bread into pieces, chop onions and celery.
- Preheat oven to 350° F
- Melt half the butter in a large skillet over medium-high heat.
- Add the onions and celery and sauté, stirring occasionally, for 5 minutes or until translucent.
- Reduce heat to low and add the bread cubes and fresh herbs to the skillet. Gently toss ingredients until fully incorporated. Turn off burner and set aside.
- Prepare the Filling Mixture: Add beaten eggs, milk, the remaining butter (melted), salt, and pepper to the potatoes and blend well.
- Add the bread stuffing mixture to the mashed potatoes. Stir by hand to combine well.
- Lightly spray the casserole dish with cooking spray. Transfer potato filling to the prepared casserole.
- Baked uncovered for 40 to 45 minutes or until lightly brown on top.
- Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley or top with gravy (optional).
Notes
Serving: Potato filling can usually be found on Thanksgiving tables. It's delicious paired with roasted meats like turkey, Add some green vegetables such as steamed broccoli, Brussels sprouts or a salad to make a complete meal.
How to store: Store any leftovers in an airtight container in the fridge for up to 3 days.
To Reheat: Place filling in an oven-safe dish and bake at 350° F until it is warmed though. You can also microwave individual portions.
Helpful Tools and Equipment:
- 9×13-inch casserole baking dish
- Large pot
- Large skillet
- Large mixing bowl
- Medium bowl
- Small bowl (to slightly beat eggs)
- Hand masher
- Cutting board
- Vegetable peeler
- Large knife
- Measuring cups and spoons
- Wooden spoon
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 326Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 64mgSodium: 201mgCarbohydrates: 47gFiber: 6gSugar: 3gProtein: 10g
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