Amish Potato Filling
Instead of the usual stuffing at Thanksgiving diner, opt for this Amish Potato Filling instead. This easy side dish recipe is a unique cross between mashed potatoes and stuffing. You won't be able to get enough of its fluffy texture and flavor that comes from just a touch of onions and celery. What's great about this recipe is that it feeds a crowd and then some. In addition to making one batch, you can also make a smaller batch to freeze for later, all with the same recipe! This would be a great way to use up Thanksgiving leftovers, too.
Cooking MethodCasserole
Cooking Vessel Size9 x 13 inch baking dish
Ingredients
- 2 bag Ore-Ida Steam n' Mash Cut Russet Potatoes
- 1 1/3 cup milk
- 4 tablespoon unsalted butter, divided
- 3 eggs
- 1/2 large white onion, chopped
- 2 stalks celery, chopped
- 1/2 bag herb-seasoned stuffing mix
Instructions
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Preheat oven to 350 degrees F.
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Microwave potatoes according to package directions. Mash and mix with milk and 2 tablespoons butter. Beat eggs and mix into mashed potatoes.
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Heat a skillet to medium heat and melt 2 tablespoons butter. Add chopped onions and celery until tender and lightly browned.
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Carefully add sauteed vegetables and dry stuffing mix to mashed potatoes. Combine thoroughly and distribute in an even layer in a 9 x 13 inch baking dish. Place any leftover filling in an 8 x 8 inch baking dish.
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Bake for 45 minutes or until golden brown.