Mashed Potato Filling Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 5 pounds of red potato
2 T. olive oil
1 C. diced celery
1 ½ C. diced onion
¾ C. fresh parsley
4 eggs
2 sticks (1 C. butter)
3 C. cubed bread
1 C. milk or enough to moisten bread
Salt and pepper to taste
|
|
Directions: |
Directions:Cook potatoes with salt until tender. Sauté celery and onions with ½ tsp. salt and ¼ tsp. pepper in 2 T. oil until tender and slightly browned. Push to one side of the pan. Add ½ stick of the butter and soak parsley in butter. Mix together with celery and onions.
Drain and mash potatoes slightly with hand masher. Put in a container large enough to hold all ingredients. (Kitchen Aid bowl works if you don’t whip on high speed!) Add remaining 1-½ sticks of butter, 1 tsp. salt, and ½ tsp pepper. Mix with electric beater. Add eggs and mix thoroughly. Add celery and onion mixture and blend. In the same pan used for the celery and onion mixture, soak bread cubes in enough milk to moisten thoroughly and heat. Add to potatoes and mix. If too thick, add milk. If too thin, add dry bread cubes. Bake @ 400 degrees in a greased baking dish for 1 hour until golden brown. |
|
Personal
Notes: |
Personal
Notes: “Potato filling is a Pennsylvania Dutch recipe from the Graves side of the family. Grandma Sanctuary made this for Christmas or Thanksgiving celebrations in Jamestown. It was also served in Berwyn, Pennsylvania at Gram and Wacco’s, Aunt Anita and Uncle Bob’s and John and Andrea’s homes. Also, sauerkraut was served as a side dish with the potatoes for their turkey dinners! I made the following variation for 14 people and there were leftovers or “brought forwards” as the Pennsylvania Dutch people called them. This was a hit! Can be made ahead”
|
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!
This recipe for Mashed Potato Filling is from