Potato Filling

This is a classic side to any holiday menu here in Southeastern PA. In fact, I’ve eaten it at every holiday meal I’ve ever attended at my grandparents’ house. Despite that the tradition of eating potato filling only really stands in this part of Pennsylvania; you’d be surprised at the many variations on it. The first time I ate potato filling that wasn’t my grandmother’s recipe, I didn’t even think it was the same thing. I was at church attending a dinner event and potato filling was served as a side dish. It was very good, but very different than my grandmothers.

So, if you’ve never made this before, you’ll most likely be fine following the recipe as it stands. But if you have, and you have a very particular idea of what it’s supposed to be like, you may need to tweak the ingredients slightly to your preference. The great thing about cooking is, it’s easy to switch up a recipe to make it your own. Sometimes you just need the base recipe to get you going!

Enjoy! ~ Kelly

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Potato Filling

Yield: 8

Author: Kelly

Prep time: 1 H & 15 MCook time: 1 HourTotal time: 2 H & 15 M

Traditional potato filling, made with potatoes, bread, onion, and celery. A classic side dish for any holiday menu. 

Ingredients

• 8 medium potatoes
• ½ cup butter (1 stick)
• 1 large onion, chopped
• 2 cups celery, chopped
• 8 slices of bread, cubed
• 2 eggs
• 1 cups milk
• 2 tbsp parsley flakes
• ¼ tsp poultry seasoning
• ¼ tsp dried thyme
• Salt and Pepper, to taste

Instructions

1. Chop the onion and celery. Cube the bread slices.
2. Peel and cube potatoes. Place in a large pot of cold salted water. Bring to a boil, then reduce heat and cook until soft.
3. Preheat oven to 350 degrees F.
4. Sauté onions and celery in 4 tbsp butter (½ stick) until soft.
5. Drain potatoes and mash using 2 tbsp butter and ¾ cups of milk. Add the sauteed onion and celery with butter, eggs, bread, and seasonings. Use the remaining milk to thin to desired consistency. Mix thoroughly using a hand mixer. The mixture should be stiff.
6. Place in a greased 9x13 casserole dish. Dot the top with the remaining butter. Cover and bake for 1 hour, removing the foil at the end.

Nutrition Facts

Calories

389

Fat

15 g

Sat. Fat

8 g

Carbs

55 g

Fiber

7 g

Net carbs

48 g

Sugar

6 g

Protein

10 g

Sodium

311 mg

Cholesterol

75 mg

*Nutritional information is estimated

https://kellyskitchenpa.com/recipes/potato-filling

Stuffing, Potato, Bread, Onion, Celery

Side Dishes