PENNSYLVANIA DUTCH POTATO FILLING RECIPE - (3.5/5)

Pennsylvania Dutch Potato Filling Recipe - (3.5/5) image

Provided by bunny_cupcake

Number Of Ingredients 8

1 large white onion, finely chopped
1/2 cup celery, finely chopped
1 cup homemade breadcrumbs, toasted*
6-7 large potatoes
1 1/2 sticks butter
1/2 cup milk
salt and pepper to taste
to make homemade breadcrumbs, take about 4 slices of stale white bread, tear into small pieces, and chop in food processor until fine breadcrumbs have formed. Toast in the oven for 15 minutes at 350 f.

Steps:

Peel and chop potatoes. Place in a large stockpot and cover completely with water, with a bit of extra water to spare. Boil about 15 minutes or until completely tender. Drain the potatoes, place in a large bowl and blend with a hand mixer. Melt 1/2 stick of butter over medium heat in a medium saucepan. Saute onions and celery until onions are translucent. Mix 1/2 stick butter, milk, salt and pepper into potatoes. Blend in celery, onion, and breadcrumbs. Preheat oven to 375 f. Spray 13x9 pan with nonstick spray. Spread potato mixture into pan, top with additional teaspoon sized slices of butter. Bake 30-40 minutes or until browned and crispy on top. Serve.