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Potato Stuffing Recipe

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This is an old Pennsylvania Dutch recipe I've always served as a side dish. The simple addition of onion and celery gives the potatoes a special flavor, and the parsley adds color.

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Potato Stuffing Recipe

Prep: 20 min. Bake: 45 min.

Yield: 6 Servings

20 45 65

Ingredients

1 large onion, finely chopped
2 to 3 celery ribs, finely chopped
6 tablespoons butter, cubed
2 slices white bread, torn
3 cups mashed potatoes
2 tablespoons minced fresh parsley

Directions

In a large saucepan, saute onion and celery in butter until tender. Remove from the heat. Stir in the bread, potatoes and parsley. Spoon into a greased 1-qt. casserole.
Bake, uncovered, at 350° for 45 minutes or until top is lightly browned. Yield: 6 servings.

Originally published as Potato Stuffing in Reminisce November/December 1993, p49

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Potato Stuffing

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Reviewed on Feb. 27, 2012 by maureenc99

Really good! Great way to use leftover mashed potatoes. I added about 2 T of dried sage to make it more to my husband & my liking.

Reviewed on Sep. 16, 2010 by chocolate desert

Made this for dinner last night and it was delicious. My daughter does not like mashed potatoes, but she really enjoyed this dish. Had some leftovers and today I made potato cakes fried in butter. Very tasty.

Reviewed on Nov. 23, 2009 by carpro44

I have been making this recipe for many years but the only difference is that I use some thyme leaves and my family just loves it.