| | Pennsylvania Dutch Potato Filling 6 medium potatoes, peeled and quartered
8 slices of soft white bread
1/4 cup of margarine
1/2 medium onion, diced
1 large stalk celery, diced
2 eggs, beaten slightly with a fork
2 tablespoons of chopped parsley
1/2 teaspoon of salt
1/4 teaspoon of pepper |
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Preheat oven to 350ºF. Lightly spray 2-quart casserole dish with cooking spray. Boil potatoes for 15 to 20 minutes or until potatoes are tender when pierced with a fork. Drain. Place the potatoes in a medium mixing bowl. Mash potatoes by hand or with an electric mixer. Mix until smooth. In a small skillet over medium heat, melt margarine. Add onion and celery; cook, stirring occasionally, for about 5 minutes or until onions are translucent and celery has softened. Add onions and celery to potato mixture; mix to combine. Add beaten eggs, parsley, salt and pepper to potato mixture; mix to combine. Transfer potato mixture to bowl with the bread pieces, stir by hand to combine well.
Place mixture into the casserole and bake, uncovered, for 40 to 45 minutes, or until lightly browned on top. Top with your favorite gravy. |
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