Potato Filling

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Total Time
1hr 15mins
15 mins
1 hr

This is an old standby in Pensylvania Dutch country! To use as a stuffing, increase bread to 6 slices and add 2 beaten eggs.

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  • 2 14 lbs potatoes, peeled and chopped
  • 4 slices white bread, torn into pieces
  • 12 cup diced onion
  • 12 cup diced celery
  • salt and pepper


  1. Bring a large pot of salted water to a boil.
  2. Add potatoes and cook until tender but still firm, about 15 minutes.
  3. Drain and mash.
  4. Preheat oven to 350 degrees.
  5. Lightly grease a 2 quart casserole dish.
  6. In a large bowl, mix together the potatoes, white bread, onion, celery, salt and pepper.
  7. Pour into prepared casserole dish and bake for 1 hour.
Most Helpful

5 5

This was a great recipe! I added chicken broth to the potatoes when mashing. also, didnt have celery on hand so used about 1/3 cup of green bell pepper. i fried my bread cubes in butter too after I shook them up in some italian season and salt/pepper. This is a great side dish when u need something heavier. GOOD EATS!!!

5 5

You are right about this old stand by. My recipe has a note that says " this filling is mainly used to fill hungry Pennsylvania Dutch stomachs!" I have taken this to a grieving family and it is just a little different from regular mashed potatoes or stuffing. A little suggestion: you can also briefly fry your cubed/torn(which ever you prefer) bread in butter before adding to filling and baking. Gives it that nice occasional buttery bite.

5 5

yes, yooper you have nailed this dish! it was so strange seeing this everywhere, all of a sudden, when i had never even heard of it before- it's a big deal down here in pa, and you know, i like it! and your version is right on! made this tonight with a turkey breast, corn pudding, etc, a mini t-giving in advance,this was a delicious side dish!