Potato Filling (Stuffing)

Made  times
Sandra Welch 2

"A mixture of mashed potatoes and stuffing, baked to crispy perfection. If you grew up in the PA Dutch area, you know this is a holiday staple. Use left over mashed potatoes to cut down on prep time."
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1 hr 12 servings yields 11x17 casserole
Serving size has been adjusted!

Original recipe yields 12 servings



  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350.
  2. Boil Potatoes (just like if you were going to make mashed potatoes). When soft and tender, drain and place in bowl. Mash with fork adding 4 tablespoons of butter. Mash potatoes with milk until they are a thick, but creamy texture. Do not over whip the potatoes – you want a thicker consistency. Add salt and pepper to taste.
  3. While the potatoes are cooking, in a large pan saute onions, celery and parsley in the remaining butter for about 4-6 minutes, until tender. Reduce heat and add in bread. Keep in pan for about 4-5 minutes and stir frequently to keep bread from sticking to pan.
  4. Fold bread mixture and chicken stock into mashed potatoes. Fold 3 eggs into the mixture. Stir completely together.
  5. Put into a greased 11x17 baking pan and cook for 45 minutes.