Pennsylvania Dutch Potato Filling

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': '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. 2

   {'id': 'step_1', 'step': 2, 'text': '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. 3

   {'id': 'step_2', 'step': 3, 'text': 'Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x13-inch glass baking dishes.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': '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. 5

   {'id': 'step_4', 'step': 5, 'text': '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. 6

   {'id': 'step_5', 'step': 6, 'text': '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. 7

   {'id': 'step_6', 'step': 7, 'text': 'Bake in the preheated oven until dressing browned, about 1 hour.'}

📊 Nutrition Facts

Per serving (16 servings total)