pa dutch potato filling recipe

Written ByJenny Smyth Posted on
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The Best pa dutch potato filling recipe

I’ve been making this Pennsylvania Dutch potato filling recipe for years, and it’s a staple in our household. It’s a traditional recipe that’s been passed down through generations, and it’s a favorite among my family and friends.

The best part about this recipe is that it’s incredibly versatile – you can use it as a filling for pierogies, dumplings, or even as a side dish on its own. I love how the combination of potatoes, onions, and spices creates a hearty and comforting flavor that’s perfect for any occasion.

My kids devour this dish whenever I make it, and it’s become a regular at our family gatherings. Plus, it’s surprisingly easy to make – just boil some diced potatoes until they’re tender, then mix them with sautéed onions, chopped hard-boiled eggs, and some seasonings.

You can also add some grated cheese or chopped fresh herbs to give it an extra boost of flavor. One of the best things about this recipe is that it freezes beautifully, so you can make a big batch and store it in the freezer for later use.

It’s also incredibly healthy – with all those veggies and no added preservatives or artificial ingredients. I’ve made this recipe countless times over the years, but I still get excited every time I see the look on my family’s faces when they take their first bite.

There’s just something special about serving up a warm, comforting dish that brings everyone together.

Pennsylvania Dutch Potato Filling

4.8 from 1539 votes

A classic Pennsylvania Dutch side dish made with mashed potatoes, bread cubes, and savory seasonings. This hearty filling is baked until golden and crisp on top, perfect for holiday meals or Sunday suppers.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour 5 mins
Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Filling

4 cups peeled and cubed russet potatoes (about 2 large potatoes)
4 cups cubed day-old white bread (about 6 slices)
1/2 cup unsalted butter
1 cup finely chopped yellow onion
2 large eggs, lightly beaten
1 cup whole milk
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/4 teaspoon celery seed

👨‍🍳Directions

1Place the cubed potatoes in a large pot and cover with cold water by 1 inch.
2Bring to a boil over high heat, then reduce to medium-high and cook until the potatoes are fork-tender, about 15 minutes.
3Drain the potatoes in a colander and return them to the pot; mash until smooth with no lumps.
4While the potatoes cook, preheat your oven to 350°F.
5In a large skillet, melt the butter over medium heat, then add the chopped onion and saute until translucent and fragrant, about 5 minutes.
6Remove the skillet from the heat and set aside.
7In a large mixing bowl, combine the mashed potatoes, sauteed onions with butter, bread cubes, beaten eggs, milk, salt, pepper, thyme, and celery seed.
8Stir gently until all ingredients are evenly moistened and the bread cubes are well coated.
9Transfer the mixture to a greased 9×13 inch baking dish and spread it into an even layer.
10Bake uncovered for 35 to 40 minutes, until the top is golden brown and the filling is set in the center when gently jiggled.
11Remove the dish from the oven and let it rest for 5 minutes before serving.
12The filling should be firm and lightly crisp on top; spoon onto plates while warm.

🔧Equipment

Large pot
Colander
Potato masher or ricer
Large mixing bowl
9×13 inch baking dish
Aluminum foil

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 16g💛Saturated Fat: 9g❤️Cholesterol: 80mg🧂Sodium: 520mg🌾Total Carbs: 36g🥦Dietary Fiber: 3g🍬Sugars: 4g🥩Protein: 8g

📝Notes

For a richer flavor, substitute half the milk with chicken broth. Leftover filling can be refrigerated for up to 3 days and reheated in a 350°F oven until warmed through.

Watch Video Of How Pennsylvania Dutch Potato Filling Works

This Pennsylvania Dutch potato filling recipe is a staple in our household because it’s easy to make, deliciously versatile, and freezes beautifully for later use.

One of my favorite things about this recipe is how well it works for family gatherings – everyone loves digging in and enjoying a warm bowl of comforting goodness.

Whether you’re serving it as a side dish or using it as a filling for pierogies or dumplings, this recipe is sure to be a hit with your loved ones.

❓ Frequently Asked Questions About Pennsylvania Dutch Potato Filling

Q: What is Pennsylvania Dutch cuisine?

Pennsylvania Dutch cuisine is a unique blend of Germanic and American influences that originated in the 18th century when German immigrants settled in Pennsylvania.

Q: Can I use leftover mashed potatoes instead of boiling diced potatoes?

Yes, you can use leftover mashed potatoes as a substitute for boiled diced potatoes in this recipe. However, keep in mind that mashed potatoes will be softer and more prone to breaking apart when mixed with the other ingredients.

Q: How long does this filling keep in the fridge?

This potato filling will keep in the fridge for up to 5 days when stored properly in an airtight container.

Q: Can I add other ingredients like bacon or ham to give this filling more flavor?

Yes, you can definitely add cooked bacon or ham to give this filling more flavor. Just be sure to chop them finely so they distribute evenly throughout the mixture.

Q: Is this recipe suitable for vegetarians?

No, this recipe contains eggs which are not suitable for vegetarians.

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