Amish Potato Filling

This is a tradition in Pennsylvania German households.


  • 2 cups fresh bread crumbs or cubes
  • 1/2 cup diced celery
  • 1/2 cup diced onion
  • 1/4 cup chopped fresh parsley
  • 2 cups mashed potatoes

For 2 cups mashed potatoes:  Pare and slice (or cube) 1 1/2 lbs of russet (baking) potatoes.  Boil until soft.  Add 1 Tsp butter and 1/4 cup milk. Mash until smooth.

Mix together bread, celery, onion,  parsley, and mashed potatoes until evenly blended.

Place in 9×11 inch casserole dish.  Bake until browned on top.

Measurements are adjustable to tastes.  Cooking time depends on oven temperature.


About Julirose

Amateur word arranger, avid number cruncher, and science fiction and fantasy enthusiast.
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