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Potato Stuffing

 Potato Stuffing
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.
6 ServingsPrep: 20 min. Bake: 45 min.


  • 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


  • 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.