Pennsylvania Dutch Potato Filling Recipe

 

Both of my grandmothers and my mother loved to cook, so I guess that is why I picked up the habit. Growing up in the Lehigh Valley area in Pennsylvania, my grandparents talked more Pennsylvania Dutch (close to German) than English, but they sure could bake and cook.  Here is a dish that they would always make on holidays and sometimes of Sundays.

 

Ingredients:

 

 5 lbs potatoes, scrubbed, peeled and cut up

 

4 4 tablespoons butter

 

1 ½ cups milk

 

¾ cup more butter

 

2 cups finely chopped celery

 

2 cups finely chopped onions

 

¼ cup chopped fresh parsley

 

½ teaspoons salt

 

½ teaspoon pepper

 

7 to 8 white bread, cut into small cubes

 

3 beaten eggs

 

Directions

 

1.  Boil potatoes until tender; drain.   Place in a large bowl and mash with 4 tbsp butter and milk.

 

2.  While potatoes are cooking, in a large skillet over med high heat, melt ¾ cup butter: add chopped celery, onions, and parsley;  saute’ until tender—about 7 to 10 minutes.  Add salt and pepper.  Reduce heat to medium and add bread cubes.  Cook , stirring frequently for another 4 minutes.

 

3.  Remove from heat and fold into the mashed potato mixture.  Fold in the beaten eggs and stir everything together well.

 

4.  Pour into a greased/sprayed 13/9 or larger pan.  Cover and bake at 350 for mins. for 25 minutes.  Uncover and bake for another 15 to 20 minutes or until lightly browning on top.  I sometimes put a little more butter on top for browning.

 

5.  Serve - this is great with turkey gravy on top.  Enjoy

 

Will Hamm
Cornerstone Homes Realty
Metro Brokers Marina Square
HammHomes@aol.com
303-358-1147