Potato Stuffing Recipe
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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.
TOTAL TIME: Prep: 20 min. Bake: 45 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 45 min.
MAKES: 6 servings


  • 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

Nutritional Facts

1 cup: 135 calories, 2g fat (1g saturated fat), 2mg cholesterol, 344mg sodium, 27g carbohydrate (2g sugars, 1g fiber), 4g protein.


  1. 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.
  2. 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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jmkasprak User ID: 2880256 235970
Reviewed Oct. 30, 2015

"I had leftover mashed potatoes, and needed a side dish for ham. I added eggs and used a lot more bread. Any way you make it, it's a good side."

francessurby User ID: 4549254 235106
Reviewed Oct. 17, 2015

"my mom always made this with our turkey at Thanksgiving but with the addition of sage and poultry seasoning diced celery and onion and grounds cooked chicken livers and gizzards this make a really delicious stuffing and better reheated later"

maureenc99 User ID: 3292145 31728
Reviewed Feb. 27, 2012

"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."

chocolate desert User ID: 2893644 16919
Reviewed Sep. 16, 2010

"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."

carpro44 User ID: 4490467 16916
Reviewed Nov. 23, 2009

"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."

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