Potato Filling – Food Faith Fitness
Savor a hearty scoop of Potato Filling—a fluffy casserole dish that makes a satisfying side or stuffing.
Searching for a recipe that combines classic mashed potatoes with bread stuffing? Look no further than potato filling! This decadent fusion comes from German immigrants in Pennsylvania, who were clever enough to blend easy-to-grow potatoes with soft bread, milk, butter, and egg. During the early 1800s, these folks finessed a stellar recipe.
Also known as “Pennsylvania Dutch Potato Filling”, this dish is typically reserved for holidays like Thanksgiving. For many who grew up in that culture, their families are well-acquainted with mounds of potato filling on their plates. But even those who don’t hail from that region of PA can come to adore this dish for its simplicity and satisfying taste.
Although it takes a little under two hours to prepare, the wait is very much worth it. Whether it’s for a special occasion or a simple weekend meal, potato filling has the potential to become a family favorite.
Is Potato Filling Healthy?
Potato filling isn’t particularly full of nutrients, although each serving has a small amount of protein. More so, this is a carb-rich dish that makes a great side to more nutritious mains. While the recipe is vegetarian, you can easily use an egg replacer plus plant-based butter and milk to make it vegan. On another note, for dietary restrictions, if you need it to be gluten-free, use GF bread or bread made from nut or seed flour instead of wheat.
Potato Filling Vs. Mashed Potatoes
At first glance, potato filling seems to be simply a big dish full of mashed potatoes, but it’s not that simple. While the potatoes are boiled and mashed in this recipe, they’re also mixed with fragrant onion and celery, plus a luscious combo of bread cubes, butter, milk, and egg. This makes the final product more like a fluffy stuffing that can be incorporated into all kinds of dishes or enjoyed by the spoonful on its own. However you serve it, the distinguishing factors between potato filling and classic mashed potatoes are clear.
FAQs & Tips
Once cooled, you can either cover the casserole dish with aluminum foil or transfer leftovers to an airtight container. Refrigerate it for up to 5 days. If you keep the filling in its original dish, you can easily reheat it by popping it in the oven at 350°F for 10-15 minutes, until it’s thoroughly warm. Make sure to keep it covered to avoid burning and ensure even cooking.
Absolutely! Simply follow all the steps to assemble the casserole, but instead of baking it, cover it with foil or plastic wrap. Then, refrigerate it for up to 2 days. This will help you save a ton of time during the holidays. When you’re ready to finish, take it out, remove the foil, and bake as the recipe instructs.
This is another solid “yes”. Although the butter and milk make this dish super creamy, you can make it cheesy by adding half a cup of shredded cheddar and/or Parmesan. Once you get familiar with this recipe, feel free to experiment with different kinds of cheeses to see which version you like best.
Traditional stuffing is made with cubes of bread, broth, an herbaceous seasoning, onion, celery, and egg. While potato filling has many stuffing ingredients in it, it skips the broth but includes mashed potatoes as well, which makes it thicker and stickier than regular stuffing.
Serving Suggestions
Seeking something savory and simple for the holidays? Set your Thanksgiving dinner table with potato filling, Air-Fyer Turkey and Turkey Gravy, Corn On The Cob, and Cranberry Sauce. This tasty tater casserole also goes scrumptiously with Bacon-Wrapped Steak, Ritz Cracker Chicken, or Pan-Seared Salmon. An all-around American meal with a little Pennsylvania Dutch flair? Yes, please!
Prep: 25 minutes
Cook: 1 hour 20 minutes
Total: 1 hour 45 minutes
Ingredients
- 3 pounds russet potatoes peeled and quartered
- 10 tablespoons unsalted butter divided
- 1/2 large onion diced
- 4 medium celery ribs diced
- 2 slices white bread cubed
- 1 cup milk
- 1 large egg beaten
- Kosher salt to taste
Instructions
Preheat the oven to 350°F. Grease a 9×13-inch casserole dish.
Place quartered potatoes in a large pot of salted water. Bring to a boil, then reduce to a simmer until tender, about 15 minutes. Drain and set aside.
In a skillet, melt 4 tablespoons butter over medium heat. Add diced onion and celery, cooking until soft and golden, about 20 minutes.
Toast the bread cubes lightly until golden.
Mash the potatoes and mix in the sautéed vegetables, toasted bread cubes, remaining butter, milk, and beaten egg. Season with salt. Transfer to the prepared dish and bake for 45 minutes until golden brown.
Nutrition Info:
Calories: 204kcal (10%) Carbohydrates: 24g (8%) Protein: 4g (8%) Fat: 11g (17%) Saturated Fat: 7g (44%) Polyunsaturated Fat: 1g Monounsaturated Fat: 3g Trans Fat: 0.4g Cholesterol: 41mg (14%) Sodium: 41mg (2%) Potassium: 526mg (15%) Fiber: 2g (8%) Sugar: 2g (2%) Vitamin A: 352IU (7%) Vitamin C: 7mg (8%) Calcium: 55mg (6%) Iron: 1mg (6%)
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