There are so many side-dish staples that we Pennsylvania Dutch love to indulge in during the holiday season: red beet eggs, mashed potatoes, filling — the list is endless.
By now, we all have our tried and true favorites, but if you haven’t tried Pennsylvania Dutch potato filling, it might be time to make room for a new dish on your holiday menu.
Despite its narrow recognition, this hybrid holiday side dish is closely held by many PA Dutch families. Stick around as we bite into this fixing’s history and learn how to make it!
What is Pennsylvania Dutch Potato Filling?
If you’re asking yourself this question, chances are you’re not alone. This dish was brought to the US in the 1700s by German immigrants settling in Schuylkill, Lebanon, Lehigh, and Berks Counties in Southeastern Pennsylvania — who we refer to today as the Pennsylvania Dutch.
But if you live in PA Dutch country and haven’t heard of potato filling, you might be surprised how many people share your experience. Based on our research, it’s not uncommon to meet just as many people living in Southeastern PA who aren’t familiar with the dish as those who are.
This is because very few PA Dutch cookbooks even mention Pennsylvania Dutch potato filling.
So, what is this mysterious side dish? PA Dutch potato filling is the result of combining two classic holiday dishes — mashed potatoes and bread stuffing — into a single savory dish.
It’s a creamy, comforting casserole side that combines the richness of mashed potatoes with the subtle crunch of bread stuffing. And it’s a cherished favorite in homes that grew up eating it.
If you didn’t grow up eating this meal, we highly recommend you give it a try! Most PA Dutch families like to enjoy their potato filling around the holidays, but it can make a great addition to potlucks, Sunday dinners, or any other special occasion because it’s easy to make using only a few inexpensive ingredients.
How To Make Pennsylvania Dutch Potato Filling
This simple dish only has about 7 (plus or minus a few) ingredients, most of which you probably already have on hand. Here’s what you’ll need:
- Potatoes — waxy Russets or Yukon Golds work best.
- Celery — this will work with the onion and butter to form the dish’s base flavor.
- Onion — white or yellow onions are recommended for the best results.
- Bread — any loaf of sliced white bread works. Some recipes rave about using potato bread for some added buttery flavor, so it could be worth a try!
- Butter — we recommend unsalted. If needed, you can always add more salt to adjust the taste later on.
- Milk — any milk will do, but whole milk will yield the richest flavor.
- Salt & Pepper — because no dish is complete without a little salt & pepper to taste!
Like all recipes passed down from older generations, there are tons of variations you can try to make this dish your own. Feel free to adjust the ingredient list to match your taste! Some common Pennsylvania Dutch potato filling recipe variations we noticed online include:
- Eggs — adding 2-3 eggs can add some extra creaminess and help reduce the dairy in this recipe.
- Fresh Herbs — parsley, thyme, or garlic can help add depth to your dish’s flavor.
- Chicken Stock — this is the secret ingredient to the most savory potato filling. It’s also another helpful replacement to minimize dairy from the recipe.
- Saffron — this is a popular Pennsylvania Dutch potato filling variation in Lebanon County. The saffron adds a sweet, earthy flavor and gives the dish some color.
With all your ingredients gathered, all you need is about 35 minutes of preparation time and 30 minutes of cooking time for this dish to come together. Here’s our favorite Pennsylvania Dutch potato filling recipe that elevates the classic recipe with some of those savory substitutions:
1. Start by peeling and quartering your potatoes. Bring them to a boil in a large, salted stock pot, then cover and reduce the heat to a simmer. Cook until a fork can easily pierce the potatoes. (Usually around 15-20 minutes.)
2. While those are cooking, preheat your oven to 350℉ and start prepping your other ingredients. Finely dice your onion and celery, and finely chop up some fresh garlic and parsley. Lightly toast your bread and cut it into cubes.
3. When your potatoes are fork-tender, remove them from the heat and strain. Return to the pot to mash. Add the softened butter, milk, chicken stock, and salt and pepper to taste. Mash until reaching your desired consistency. Set aside for now.
4. Melt the remaining butter over medium-high heat. Sauté the onion and celery. Cook until translucent (5-7 minutes). When the onions are translucent and the celery is soft, toss in your fresh garlic and parsley. Stir for another 1-2 minutes until fragrant. Then, add the cubed bread to the pan and give it a good mix until fully coated.
5. Remove from the heat and empty the pan’s contents into the pot with the mashed potatoes. Add the beaten egg and gently mix until combined. If needed, add a dash more of milk or chicken stock to help with the texture.
6. Transfer your mixture to a casserole dish and top with a sprinkle of fresh parsley. Pop into the oven and bake for 25 minutes or until you see a golden brown crust forming.
7. Remove from the oven and serve while still warm!
What To Serve with Pennsylvania Dutch Potato Filling
As a traditional holiday side dish, PA Dutch potato filling pairs best with Easter ham and Thanksgiving turkey. But this side dish can round out the meal when served alongside roasted chicken, duck, or even turducken!
When it comes to veggies, you’ll want to pair your potato filling with contrasting textures; green beans, carrots, parsnips, Brussels sprouts, or asparagus pack a crunch that complements the creamy bite of PA Dutch stuffing perfectly.
Some other recipes suggest serving it alongside cranberry sauce or gravy. As you can probably imagine, the gravy adds depth of flavor, but the cranberries’ acidity balances the potato filling’s richness with a mellow bitter bite.
PA Dutch Potato Filling Recipe From Scratch
Difficulty: Easy6
servings15
minutes40
minutes384
kcal55
minutesEnjoy this PA Dutch-style potato filling recipe straight from our authentic Amish farmers market. This filling is the perfect comfort food, ideal as a holiday side or a cozy addition to a regular dinner.
Ingredients
3 ½ Lbs. of Potatoes, Quartered
1 Stick of Unsalted Butter, Divided in Half and Softened
1 Yellow Onion, Finely Chopped
2 Stalks of Celery, Finely Chopped
2 Eggs, Beaten
1 Cup of Milk
⅓ Cup of Chicken Stock (*Plus ⅛ Cup If Needed)
8-10 Slices of White Bread, Lightly Toasted and Cubed
1-3 Cloves of Fresh Garlic, Minced
1 Small Handful of Parsley, Finely Chopped
Instructions
- Peel and quarter your potatoes. Bring them to a boil in a large, salted stock pot, then cover and reduce the heat to a simmer. Cook until potatoes are fork-tender.
- As the potatoes cook, preheat your oven to 350℉ and start prepping your other ingredients. Lightly toast your bread and cut it into cubes. Finely dice your onion and celery, and finely chop up some fresh garlic and parsley.
- When your potatoes are fork-tender, remove them from the heat and strain. Return to the pot to mash. Add the milk, chicken stock, half of the softened butter, and salt and pepper to taste. Mash until reaching your desired consistency and set aside.
- In a saucepan over medium-high heat, melt the remaining butter. Add the onion and celery to the pan and cook for about 5-7 minutes until the onions are translucent. Add the fresh garlic and parsley and stir for another 1-2 minutes until fragrant.
- Toss the cubed bread into the pan and cook until the bread is a nice golden brown. Remove from the heat and add the contents to the mashed potatoes with a little more salt & pepper to taste and the beaten eggs. Mix until well combined. (If the consistency seems too thick for your liking, add up to an ⅛ cup of additional chicken stock.)
- Transfer your mixture to a casserole dish and top with a sprinkle of fresh parsley. Pop into the oven and bake for 25 minutes or until you see a golden brown crust forming.
- Remove from the oven and serve while warm!
