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Pennsylvania Dutch Potato Filling

This traditional recipe from Reading, Pennsylvania, will make a delightful and delectable addition to your holiday table.

Guideposts: Pennsylvania Dutch Filling

No one does hearty and flavorful better than the Pennsylvania Dutch. Your whole family will love this recipe—and not just when the holidays roll around!


10 medium potatoes, peeled and diced 1 stick butter or margarine, cubed
4 ribs celery, diced ½ c. milk
4 medium onions, diced 1 tsp. salt
4 Tbsp. olive oil ¼ tsp. pepper
4-5 slices stale bread, torn into small pieces Cooking oil spray


1. Boil potatoes in water until very soft. While potatoes are boiling, sauté celery and onions in olive oil. Once onions are translucent and celery is soft, add bread pieces to pan and remove from heat.

2. Drain and mash boiled potatoes thoroughly to avoid lumps. Add butter, milk, salt and pepper and continue mashing and mixing to create mashed-potato base. Then fold in vegetables and bread and mix well. Should be somewhat stiff.

3. Grease sides of a 2-quart covered baking dish. Spoon mixture into dish, cover and bake at 350°F for 1½ hours. Remove cover and lightly spray filling with cooking oil. Bake 30 minutes more or until top is golden brown.

Serves 6 to 8.

Read about how this recipe became a holiday tradition in Reading, Pennsylvania!

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