Friday Recipe: Pennsylvania Dutch Potato Filling
Friday, November 20th, 2009Ah, here we are in Michigan, just in time for today’s Friday Recipe. In honor of Thanksgiving next week, I am posting three recipes for my favorite Thanksgiving dish– Potato Filling. But, I must confess, that I have only made my own filling a few times, and I can’t remember which recipe I used! I’m not cooking for Thanksgiving, but I will have to make some soon– the problem is, I like it sooooo much that I tend to eat WAY too much. What is your favorite Thanksgiving dish?
This recipe came from Grandmother, via my sister:
Grammom’s Potato Filling Recipe
6 lbs potatoes
3 stalks celery
3 onions (what she had written down. She told me 1 large or 2 med for 5 lbs)
dried parsley (lots — I have written down)
pinch of sage (no more than 1/4 t)
1/4 t onion powder
1 t seasoned salt
1/4 t celery salt
3 slices bread – toast it and cut up
2 eggs
cook celery and onion in 1/4 C butter (she did these separately.. don’t brown)
add seasonings.. parsley can be added now or to the potatoes.
add the bread crumbs.
Can maybe use 1/2 C Milk (depends on potato consistency)
Cook potatoes in salt water. Mash. Add eggs. Then add other stuff.
Grease pan with oil (butter will brown)
Put small pats of butter on top of potatoes stuff
Cook at 350
If you refrigerate let it warm up a bit before cooking
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Here is another recipe that comes from my Grandmother:
Grammom’s Potato Filling Recipe, Version 2
(using 8-10 Med. Potatoes)
Cook in Salted Water 8-10 Med. Potatoes or 6 large potatoes
Cut up 1 large onion and 4 med. ribs of celery
Saute onions in 3 tbs Butter (actually, Grammom said NO, use more like an entire STICK)
Push to back side of pan and Saute Celery
Mix Celery and Onion together
Add:
1 tsp Seasoned Salt (lawry’s)
1/8 tsp. Pepper
1/4 tsp. Onion Salt (well… she ammended this to say POWDER)
1/4 tsp. Celery Salt (again, powder… maybe Garlic Powder)
1 tsp. Parsley
Turn heat to Simmer
Toast a slice of bread, break it up and add to celery/onion mixture
Put aside
Mash Potatoes, add 2 eggs
Add Celery & Onion mixture and a Pinch of Sage
If it seems dry, add a little milk or Potato water
Put in a buttered Casserole Pan
Dot top with Butter
Bake at 350 ° till lightly browned– Approximately 45 minutes.
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And here is a third recipe, this one comes from Joan.
Potato Filling
Serves 6
8 medium to large white potatoes, died in small pieces
2 eggs, well beaten
1 cup of celery, diced
1 cup of onion, diced
5 pieces of white bread, crust removed
1-cup warm milk
1 stick (1/2 cup) butter
1-teaspoon salt
Pinch of pepper
Cook the diced potatoes and while they are boiling melt the butter and add the diced celery and onion. Saute until very tender.
When potatoes are soft, drain bread in cold water and squeeze dry. Break apart bread into pieces and add to potato mixture.
Add warm milk, the mixture of celery, onions and butter, salt and pinch of pepper and vigorously mash the entire mixture for several minutes (use a
hand potato masher if possible) until smooth.
Note: You may have to add a little more milk or butter to make the consistency thinner. You want the mixture to be a little thin, not dry.
Put in buttered casserole and bake at 350 degrees for an hour.
The top should have a light crust, but the filling should be creamy and smooth.
Note: You can prepare this the day before. Keep refrigerated.
The baking time could increase because the mixture is cold.
Note from Joan: I used 1/2 n 1/2 , when I cooked the onions and celery , I let it cool, added eggs to this mixture before adding it to the potatoes. I also used a half can of celery soup.
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Enjoy!
