Amish Mashed Potato Filling Dressing Recipes

PENNSYLVANIA DUTCH POTATO FILLING

Steps:

• Place the potato cubes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 25 minutes. Drain and allow to steam dry for a minute or two.
• Melt 1/2 cup of butter in a large skillet over medium heat, and cook and stir the onions and celery until they are reduced and browned, about 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Grease 2 glass baking dishes, each 9x13 inches.
• Place another 1/2 cup of butter into the work bowl of a stand mixer, and add the cooked potatoes. Start the mixer on Low setting. While mixer is running, pour in 1 cup of milk, and add 1 tablespoon of seasoned salt and 4 slices of torn bread. Mix those ingredients briefly into the mixture, and pour in 1/2 cup of milk and 4 more bread slices. Mix that addition, and then mix in 2 more bread slices.
• After the last 2 bread slices have been roughly incorporated, place another 1/2 cup of butter, 1 tablespoon of seasoned salt, all the onions, celery, and butter from the skillet, and 4 more slices of bread into the mixer bowl. Mix to incorporate, and finally mix in 2 to 4 additional torn bread slices. Allow the mixer to run until the dressing is the desired consistency.
• Place half the dressing into each prepared baking dish, and top the dressing with the remaining 1/2 cup of butter, cut into thin slices and scattered over the top. Sprinkle remaining 1 tablespoon of seasoned salt evenly over the top of the dishes. Cover the dishes with aluminum foil.
• Bake in the preheated oven until the dressing is browned, about 1 hour.

PENNSYLVANIA DUTCH POTATO FILLING

Steps:

• Preheat oven to 350° F.
• Generously butter a 1-1/2 to 2-quart baking dish. Set aside.
• Cook potatoes in water until soft enough to mash. Drain, mash and beat in milk, salt and pepper. Transfer to large bowl.
• Melt the 8 tablespoons of butter in large skillet over medium heat. Add onions and celery; cook until soft, about 10 to 15 minutes or so. Add to potatoes, using slotted spoon.
• Sauté bread cubes in same skillet until brown and crispy, adding more butter if needed. Transfer bread to potatoes. OR just cube the bread, let it sit out overnight or lightly toast in the oven and skip the butter-browning step.
• Add the eggs, parsley, salt and pepper to potato mixture. Adjust with more milk, if needed, to get the consistency you like. Mix thoroughly; transfer to baking dish.
• Dot the casserole with the 4 Tablespoons of butter bits.
• Bake in oven until hot, about 35 - 40 minutes. Cover with foil if top browns too much. I like my filling to get a browned crust along the edges and bottom of the pan, so I bake it a little longer, just making sure it does not dry out.

AMISH MASHED POTATO FILLING/DRESSING

Steps:

• Melt butter.
• Add celery and onion.
• Cook until tender.
• Pour over bread cubes and mix well.
• Combine saffron and boiling water.
• Add to bread and mix well.
• Add remaining ingredients to bread, mixing well after each addition.
• Finished product should be very moist.
• Add more milk if necessary.
• Turn into 2 well greased casserole dishes.
• Bake at 350 for 45 minutes.
• Note: I use one 9x13 pan instead of two smaller casseroles.

GRAMMY DAISY'S POTATO DRESSING

Steps:

• Place potatoes in a large saucepan with enough water to cover, and bring to a boil. Boil 15 minutes, until tender but firm. Drain and mash.
• Lightly toast bread, and tear into cubes. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
• In a large bowl, mix mashed potatoes, toasted bread, celery, onion, butter, turkey stock, sage, and savory. Season with salt and pepper.
• Transfer potato mixture to the prepared baking dish. Bake 30 minutes in the preheated oven, or until lightly browned.