POTATO FILLING

A classic Pennsylvania Dutch comfort food featuring creamy mashed potatoes enriched with sautéed vegetables, eggs, and bread. Perfect as a holiday side dish or stuffing alternative.

• 5 lbs potatoes
• 1-2 onions, chopped
• 3-4 stalks celery, chopped
• 2 sticks (1 cup) butter, divided
• 1 cup heavy cream
• 2 eggs
• 4 slices bread, torn into pieces
• Salt and pepper to taste
• Additional butter for greasing and topping

Step 1 — Peel potatoes and cut into chunks. Boil in salted water until tender, about 15-20 minutes. Drain and mash until smooth.

Step 2 — While potatoes are cooking, melt 1 stick of butter in a large skillet over medium heat. Add chopped onions and celery and sauté until soft and translucent.

Step 3 — Add the sautéed vegetables (with butter) to the mashed potatoes.

Step 4 — Add the second stick of butter, heavy cream, eggs, torn bread pieces, salt, and pepper to the potato mixture. Mix well until everything is thoroughly combined.

Step 5 — Preheat oven to 350°F. Grease a baking dish with butter.

Step 6 — Transfer the potato mixture to the prepared baking dish. Dot the top with additional pads of butter.

Step 7 — Bake at 350°F for 60-90 minutes until the top is golden brown and the filling is heated through.

• Prep Time: 30 minutes
• Cook Time: 60-90 minutes
• Total Time: 90-120 minutes
• Servings: 8-10

Tip: This dish can be prepared ahead of time and refrigerated before baking. If baking from cold, add an additional 15-20 minutes to the baking time.