Pennsylvania Dutch Potato Filling

Ingredients

• Servings: 2
• 10 pounds potatoes, peeled and cut into 1-inch cubes
• 2 cups butter, divided
• 3 onions, diced
• 1 bunch celery, diced
• 1 1/2 cups milk, divided
• 3 tablespoons seasoned salt, divided
• 1 (1 1/4 pound) loaf of white bread, torn into pieces, or as desired - divided

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 2 hrs 30 mins


• place the potato cubes into a large pot and cover with salted water. bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 25 minutes. drain and allow to steam dry for a minute or two.
• melt 1/2 cup of butter in a large skillet over medium heat, and cook and stir the onions and celery until they are reduced and browned, about 30 minutes.
• preheat oven to 350 degrees f (175 degrees c). grease 2 glass baking dishes, each 9x13 inches.
• place another 1/2 cup of butter into the work bowl of a stand mixer, and add the cooked potatoes. start the mixer on low setting. while mixer is running, pour in 1 cup of milk, and add 1 tablespoon of seasoned salt and 4 slices of torn bread. mix those ingredients briefly into the mixture, and pour in 1/2 cup of milk and 4 more bread slices. mix that addition, and then mix in 2 more bread slices.
• after the last 2 bread slices have been roughly incorporated, place another 1/2 cup of butter, 1 tablespoon of seasoned salt, all the onions, celery, and butter from the skillet, and 4 more slices of bread into the mixer bowl. mix to incorporate, and finally mix in 2 to 4 additional torn bread slices. allow the mixer to run until the dressing is the desired consistency.
• place half the dressing into each prepared baking dish, and top the dressing with the remaining 1/2 cup of butter, cut into thin slices and scattered over the top. sprinkle remaining 1 tablespoon of seasoned salt evenly over the top of the dishes. cover the dishes with aluminum foil.
• bake in the preheated oven until the dressing is browned, about 1 hour.