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Pennsylvania Dutch Potato Filling (Dressing)

  • Author: TKWAdmin

This classic PA Dutch Potato Dressing is the perfect side dish to any holiday or Sunday supper! Just a few simple ingredients are all you need to quickly have this be a family favorite for generations to come!

This classic PA Dutch Potato Dressing is the perfect side dish to any holiday or Sunday supper! Just a few simple ingredients are all you need to quickly have this be a family favorite for generations to come!
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Ingredients

  • 2 1/2 pounds Side Delights white potatoes, peel and cubed
  • 40 ounces bread cubes (or almost 2 loaves of potato bread, cubed)
  • 8 large eggs, beaten
  • 1 cup unsalted butter, melted
  • 1/2 cup onion, minced
  • 1/3 cup celery (leaves as well), minced
  • 1/2 cup fresh parsley, minced
  • ~2 cups of milk (possibly a tad more)
  • 1 tsp kosher salt
  • 3/4 tsp black pepper
  • cold water to cover the potatoes (*or cold stock)

Instructions

  1. Preheat oven to 350F. In a large pot, add the cubed potatoes and add enough cold water to cover *can use stock in lieu of water. Cook until fork tender. DO NOT DRAIN!
  2. Mash the potatoes in with the hot liquid. To the pot add in the bread cubes, onion, celery, parsley, and melted butter. Mix until well combined.
  3. Next, add in the eggs and milk. Stir to combine. Keep stirring as you do not want it to cook/curdle the eggs. Add in the salt and pepper. The mixture should be soupy. If it is not, add more milk til soupy.
  4. Place in a large buttered casserole or roaster pan. Cover and bake for ~90 minutes, stirring occasionally. If the filling begins to dry out, add more milk or stock.
  5. *Optional – the last 10-15 minutes of baking, remove the cover and bake just to toast up the tops. Add more liquid if needed.
  6. The mixture will be done when it’s no longer soup but more like a stuffing/dressing texture.
  7. Serve immediately.
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