Amish Mashed Potato Fillingdressing Food

PENNSYLVANIA DUTCH POTATO FILLING

Steps:

• Place the potato cubes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 25 minutes. Drain and allow to steam dry for a minute or two.
• Melt 1/2 cup of butter in a large skillet over medium heat, and cook and stir the onions and celery until they are reduced and browned, about 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Grease 2 glass baking dishes, each 9x13 inches.
• Place another 1/2 cup of butter into the work bowl of a stand mixer, and add the cooked potatoes. Start the mixer on Low setting. While mixer is running, pour in 1 cup of milk, and add 1 tablespoon of seasoned salt and 4 slices of torn bread. Mix those ingredients briefly into the mixture, and pour in 1/2 cup of milk and 4 more bread slices. Mix that addition, and then mix in 2 more bread slices.
• After the last 2 bread slices have been roughly incorporated, place another 1/2 cup of butter, 1 tablespoon of seasoned salt, all the onions, celery, and butter from the skillet, and 4 more slices of bread into the mixer bowl. Mix to incorporate, and finally mix in 2 to 4 additional torn bread slices. Allow the mixer to run until the dressing is the desired consistency.
• Place half the dressing into each prepared baking dish, and top the dressing with the remaining 1/2 cup of butter, cut into thin slices and scattered over the top. Sprinkle remaining 1 tablespoon of seasoned salt evenly over the top of the dishes. Cover the dishes with aluminum foil.
• Bake in the preheated oven until the dressing is browned, about 1 hour.

NANA'S PA DUTCH POTATO AND BREAD FILLING

Steps:

• Boil potatoes until tender; drain. Place in large bowl and mash with 4 tbsp butter, milk and chicken stock.
• While potatoes are cooking, in a large skillet over med-high heat, melt 3/4 cup butter; add chopped celery, onion, and parsley; sautee until tender -- about 7-10 minutes. Add salt and pepper. Reduce heat to medium and add the toasted bread cubes. Cook, stirring frequently, for another 4-5 minutes.
• Remove from heat and fold into the mashed potato mixture. Fold in the beaten eggs and stir everything together well.
• Pour into a greased/sprayed 13" x 9" (or larger) pan. Cover and bake at 350 for 25 minutes. Uncover and bake for another 15-20 minutes or until lightly browning on top.
• Serve.

PA DUTCH POTATO FILLING

Steps:

• 1. Peel and cut the potatoes into quarter pieces and place in a medium size kettle. Cover the potatoes with water and bring to a boil. Boil for 15 minutes or until soft.
• 2. In a separate pan place the chopped celery and onion with ½ cup butter and saute until the mixture starts to become soft (5 minutes on medium-high heat).
• 3. Chop the bread into small cubes and place into celery and onion mixture with two tablespoons of butter. Saute until the bread gets covered with the butter mixture (about 3 minutes).
• 4. Drain the water out of the potatoes. Mash the potatoes and add 4 tablespoons of butter. Mix milk and egg together and add to the potato mixture. Add celery mixture, parsley and flour. Add pepper and salt to taste, and mix well.
• 5. Put the potatoes into a well-greased casserole dish. Place the remaining butter on top of the potatoes. Bake at 350 for 40 minutes, or until the top of the casserole is brown.
• 6. At times gram would put crumbled smoked bacon in to change it up a bit.

AMISH MASHED POTATO FILLING/DRESSING

Steps:

• Melt butter.
• Add celery and onion.
• Cook until tender.
• Pour over bread cubes and mix well.
• Combine saffron and boiling water.
• Add to bread and mix well.
• Add remaining ingredients to bread, mixing well after each addition.
• Finished product should be very moist.
• Add more milk if necessary.
• Turn into 2 well greased casserole dishes.
• Bake at 350 for 45 minutes.
• Note: I use one 9x13 pan instead of two smaller casseroles.

PENNSYLVANIA DUTCH POTATO FILLING RECIPE

Steps:

• Cut bread slices into small cubes and let sit out to dry overnight. Or toast them in the oven until lightly browned.
• Peel, cut, and boil potatoes in water until soft. Drain the water and mash with a mixer until smooth.
• In a saucepan, melt the butter and continue cooking until lightly browned. (It will be caramel in color and have a wonderful nutty aroma.)
• Finely chop the onion and celery (I use my Ninja chopper). Add them to the browned butter and cook for 10 - 15 minutes.
• Add the beaten eggs, milk, and seasonings to the slightly cooled butter mixture.
• Add the egg/butter mixture to the mashed potatoes. Mix well. Then stir in the bread cubes.
• Grease a casserole dish with butter and fill it with the potato filling. You can bake this immediately or cool and refrigerate for the next day.
• Bake, covered, at 350° for 30 minutes. Uncover, and continue baking for another 10 minutes.
• Drizzle with additional brown butter, or serve with gravy.

AMISH POTATO PANCAKES

Steps:

• 1. MIX ALL INGREDIENTS TOGETHER. SHAPE INTO PANCAKES AND FRY IN LIGHTLY GREASED FRYING PAN ON MEDIUM HIGH HEAT.
• 2. ****BEST IF YOU USE LEFT OVER MASHED POTATOES.