Name: Pennsylvania Dutch Potato Filling
Prep time: 40 min
Cook time: 45 min
Total time: 1 h 25 min
Yield: 8
Cuisine: American
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

Jump to Recipe

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.

There is a plate with potato bread filling with gravy over it and pieces of chicken. There is a fork resting on the plate. There is a dark brown cloth napkin laying next to the plate. There is a white baking dish with a potato and bread casserole in it in the background. Items are on a wood surface.

Prep Time: 40 minutes

Baking Time: 45 minutes

Servings: 8 to 10

Prep Level: Beginner +

Recipe 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.

Large white rectangular baking dish with a potato and bread casserole in it. Dish is on a white terrazzo surface.

Reasons Why We Love 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!

Simple Ingredients

Various ingredients in dishes: slices of bread, peeled potatoes, chopped onion and celery, milk, salt, and pepper. There is also two eggs, a stick of butter, fresh parsley and sage sprigs. Items are on a white terrazzo surface.

What You Will Need

Potatoes: Russet baking potatoes

Bread: White, whole wheat, or sour dough

Unsalted Butter: Divided

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.

How To Make

There is a large pot with cut up potatoes and water in it. Pot is on a terrazzo surface.

There is a large clear glass bowl with mashed potatoes in it. There is a hand held masher resting in the bowl. Bowl is on a terrazzo surface.

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.

There is a small wood cutting board with a pile of chopped sage and a pile of chopped parsley on it. Board is on a terrazzo surface.

There is a large white bowl with small pieces of bread in it. Bowl is on a terrazzo surface.

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.

There is a large clear glass bowl with mashed potatoes, milk, butter, eggs, salt, and pepper in it. Bowl is on a terrazzo surface.

There is a large dark skillet with cut up pieces of bread, chopped onions and celery, and chopped herbs. There is a wooded spoon resting in the skillet. In the background there is a large clear bowl with a potato mixture in it. Items are on a terrazzo surface.

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.

There is a large clear bowl with an unbaked potato and bread mixture in it with a wooden spoon resting in the bowl. There is a white rectangular baking dish. Items are on a white terrazzo surface.

Large white rectangular baking dish with an unbaked potato and bread casserole in it. Dish is on a white terrazzo surface.

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.

There is a plate with potato bread filling and pieces of chicken. There is a fork resting on the plate. There is a dark brown cloth napkin laying next to the plate. There are salt and pepper shakers in the background. Items are on a wood surface.

Frequently Asked Questions

What can I serve with potato filling?

Potato filling can usually be found on Thanksgiving tables. It’s delicious paired with roasted meats like turkey, chicken or 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.

What type of bread should I use?

White, wheat, or sourdough bread work well in this recipe. I would stay away from bread with seeds. Pro Tip: Day-old bread or slightly toasted bread absorb the liquids without becoming too soggy.

How do I store leftovers?

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.

Can Potato Dutch Filling be made ahead of time?

Yes, 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. 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.

Yield: 8 to 10 servings

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.

Prep Time 40 minutes

Cook Time 45 minutes

Total Time 1 hour 25 minutes

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:

Serving Size:

1
Amount Per Serving: Calories: 326Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 64mgSodium: 201mgCarbohydrates: 47gFiber: 6gSugar: 3gProtein: 10g

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Pennsylvania Dutch Potato Filling

Recipe Origin

Reasons Why We Love This Recipe