Amish Potato Filling
By Cecelia JenkinsPublished on June 25, 2018
Time
1¾ hours
Yield
Serves 8 to 10
Ingredients
Before You Begin
For the best results, be sure to use a hearty white sandwich bread here. We prefer Yukon Gold potatoes in this recipe, but russet potatoes will work in a pinch. We developed this recipe using Bell’s poultry seasoning. Do not smooth the top of the filling before baking the casserole; the uneven surface will brown as it bakes and create a crunchy texture that contrasts nicely with the smooth filling below it.
Instructions
- Adjust oven rack to middle position and heat oven to 400 degrees. Grease 13 by 9-inch baking dish with 1 tablespoon butter. Place bread on rimmed baking sheet and bake until dry and golden brown in spots, about 22 minutes, stirring halfway through baking. Set aside. (Cooled bread can be stored in zipper-lock bag for up to 2 days.)
- Meanwhile, place potatoes and 1 tablespoon salt in large saucepan and cover with water by 1 inch. Bring to boil over high heat. Reduce heat to medium and simmer until tender and paring knife slips easily in and out of potatoes, about 12 minutes.
- Drain potatoes and transfer to large bowl. Using potato masher, mash potatoes until smooth and no lumps remain. Stir in half-and-half, 6 tablespoons butter, 1 teaspoon salt, and ¾ teaspoon pepper until butter is melted. Set aside.
- In now-empty saucepan, melt 3 tablespoons butter over medium-high heat. Add onions, celery, poultry seasoning, and ½ teaspoon salt and cook until vegetables are softened, 7 to 9 minutes, stirring often. Add broth and bring to boil, scraping up any browned bits, then remove from heat.
- Add broth mixture to mashed potatoes and stir until combined (mixture will be wet). Add toasted bread and stir until all bread is evenly coated with potato mixture. Transfer filling to prepared dish and distribute evenly but do not pack down or smooth top. Cut remaining 2 tablespoons butter into 8 pieces and distribute evenly over top of filling.
- Bake until surface is well browned, 25 to 30 minutes. Transfer to wire rack and let cool for 10 minutes. Sprinkle with parsley. Serve.
Time
1¾ hoursYield
Serves 8 to 10Ingredients
Ingredients
Ingredients
Why This Recipe Works
This dish, which has Pennsylvania Dutch and Amish roots, combines two traditional Thanksgiving sides—stuffing and mashed potatoes—into one, creating more room on your holiday table and on your plate. To start our version, we performed two tasks at once: We toasted cubes of hearty white sandwich bread in the oven until they were golden brown and dry while we simmered sliced Yukon Gold potatoes on the stovetop until they were tender. After mashing the potatoes with some half-and-half and butter until they were smooth, we stirred in a mixture of sautéed onions and celery, poultry seasoning, and chicken broth before adding the toasted bread cubes. We transferred the mixture to a baking dish, refraining from smoothing out the top. We then dotted the top of the filling with butter and baked it until the uneven surfaces had turned spotty brown—a crunchy, buttery counterpoint to the filling's soft interior.
Before You Begin
For the best results, be sure to use a hearty white sandwich bread here. We prefer Yukon Gold potatoes in this recipe, but russet potatoes will work in a pinch. We developed this recipe using Bell’s poultry seasoning. Do not smooth the top of the filling before baking the casserole; the uneven surface will brown as it bakes and create a crunchy texture that contrasts nicely with the smooth filling below it.
Instructions
- Adjust oven rack to middle position and heat oven to 400 degrees. Grease 13 by 9-inch baking dish with 1 tablespoon butter. Place bread on rimmed baking sheet and bake until dry and golden brown in spots, about 22 minutes, stirring halfway through baking. Set aside. (Cooled bread can be stored in zipper-lock bag for up to 2 days.)
- Meanwhile, place potatoes and 1 tablespoon salt in large saucepan and cover with water by 1 inch. Bring to boil over high heat. Reduce heat to medium and simmer until tender and paring knife slips easily in and out of potatoes, about 12 minutes.
- Drain potatoes and transfer to large bowl. Using potato masher, mash potatoes until smooth and no lumps remain. Stir in half-and-half, 6 tablespoons butter, 1 teaspoon salt, and ¾ teaspoon pepper until butter is melted. Set aside.
- In now-empty saucepan, melt 3 tablespoons butter over medium-high heat. Add onions, celery, poultry seasoning, and ½ teaspoon salt and cook until vegetables are softened, 7 to 9 minutes, stirring often. Add broth and bring to boil, scraping up any browned bits, then remove from heat.
- Add broth mixture to mashed potatoes and stir until combined (mixture will be wet). Add toasted bread and stir until all bread is evenly coated with potato mixture. Transfer filling to prepared dish and distribute evenly but do not pack down or smooth top. Cut remaining 2 tablespoons butter into 8 pieces and distribute evenly over top of filling.
- Bake until surface is well browned, 25 to 30 minutes. Transfer to wire rack and let cool for 10 minutes. Sprinkle with parsley. Serve.
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