Pennsylvania Dutch Potato Filling

4.5
(45)
44 Reviews
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These potatoes are perfect for Thanksgiving and Christmas! They are my husband's family tradition in Pennsylvania. This Pennsylvania Dutch potato filling is the actual recipe from my husband's great-grandmother. I cut it down by a third for my family of four. But I have given you the full recipe, so you can cut it however you like. There is a family 'secret ingredient' that I have never been told, so it's not in this recipe. I believe it will still be yummy without the 'secret,' but if you know what it is, add it in.

Submitted by Shauna Rhoads
Updated on August 23, 2024
Dutch potato filling in glass casserole dish
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4
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Prep Time:
1 hr 30 mins
Cook Time:
1 hr
Total Time:
2 hrs 30 mins
Servings:
16
Yield:
2 (9x13-inch) pans
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Ingredients

Original recipe (1X) yields 16 servings

  • 10 pounds potatoes, peeled and cut into 1-inch cubes

  • 2 cups unsalted butter, divided

  • 3 onions, diced

  • 1 bunch celery, diced

  • 1 (1 1/4 pound) loaf white bread, torn into pieces, or as desired, divided

  • 1 ½ cups milk, divided

  • 3 tablespoons seasoned salt, divided

Directions

  1. Place potato cubes in a large pot and cover with salted water; Bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until tender, about 25 minutes. Drain; allow to steam dry for 1 to 2 minutes.

  2. Melt 1/2 cup butter in a large skillet over medium heat. Add onions and celery; cook and stir until reduced and browned, about 30 minutes.

  3. Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x13-inch glass baking dishes.

  4. Combine 1/2 cup butter and cooked potatoes in the bowl of a stand mixer fitted with the paddle attachment; start on Low setting. With mixer running, add 4 slices torn bread, 1 cup milk, and 1 tablespoon seasoned salt until combined, then add 4 more torn slices bread and remaining 1/2 cup milk until combined, then add 2 more torn slices bread until roughly incorporated.

  5. Add onion-celery mixture, 4 more torn slices bread, 1/2 cup more butter, and 1 tablespoon more seasoned salt to the mixer bowl until incorporated, then add 2 to 4 more torn slices bread, allowing mixer to run until desired consistency.

  6. Cut remaining 1/2 cup butter into thin slices. Divide dressing between prepared baking dishes; top with sliced butter and remaining 1 tablespoon seasoned salt. Cover dishes with aluminum foil.

  7. Bake in the preheated oven until dressing browned, about 1 hour.

48 home cooks made it!

Nutrition Facts (per serving)

544 Calories
25g Fat
72g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 544
% Daily Value *
Total Fat 25g 32%
Saturated Fat 15g 76%
Cholesterol 63mg 21%
Sodium 976mg 42%
Total Carbohydrate 72g 26%
Dietary Fiber 8g 29%
Total Sugars 6g
Protein 10g 20%
Vitamin C 59mg 65%
Calcium 150mg 12%
Iron 4mg 21%
Potassium 1401mg 30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.