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How To Make Pennsylvania Dutch Potato Filling | Carson Kressley
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Carson Kressley,of"Queer Eye for the Straight Guy"fame,shares his family'srecipe for Pennsylvania Dutch potato filling—a local specialty that's acombo of mashed potatoes and stuffing—which goes back generations.
"Thisis so delicious and a PennsylvaniaDutch staple of every holiday meal growing up and to this day. This is my grandmother's recipe and generations ofPennsylvaniaDutch farm families have been makingtheirversion. True comfort food for methatI learned to perfect during thepandemic on the farm." –Carson
In fact,this carb-and butter-ladencasseroleissuch a staple in parts of PA,itbeat out pineapple stuffing andbaked cornasthe state's mostgoogledThanksgivingrecipe, according to a 2014New York Timesstory.Who knew?!
Be sure to catch Carson on"ANTIQUESROADSHOW, Celebrity Edition" May 24that 8/7CPMon PBS.
Ingredients
- 1½ to 2 pounds peeled yellow potatoes
- Salt and pepper
- About 1 stick butter
- ¾ cup chopped onion
- ¾ cup finely chopped celery
- ½ cup fresh chopped parsley
- 1 egg
- 2 slices hearty bread, preferably stale, cut into crouton-sized pieces
- ¾ cup whole milk, plus more, as needed
Yield
Serves: 4 to 6
Preparation
Boilpotatoes until soft in salted water.
In the bowl of a standing mixer,add potatoes, salt and pepper to taste,and4 tablespoonsbutter, then graduallybeat until smooth.
In a pan,heat2tablespoons butterover medium heat.Addtheonion,celery, and parsleyand cookuntil celerysoftensand onions are clear but not brown.
Add the parsleymixtureto the whipped potatoes, then fold intheegg.
Soak the bread in themilk. When the bread has absorbed most of the milk, foldthe bread mixture into thepotato mixture.The consistencyshould be slightly runnier than very soft mashed potatoes; ifnot, add a touch more milk.
Scrapeinto abuttered casserole or soufflé dish and top with a pat of butter. Bakein a preheated350˚Foven untilcrusty and golden brown, about 1 hour.
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