10 medium potatoes—peeled and diced
4 ribs celery, diced
4 medium onions, diced
4 tablespoons olive oil
4-5 slices stale bread, torn into small pieces
1 stick butter or margarine, cubed
½ cup milk
1 teaspoon salt
¼ teaspoon pepper
Cooking oil spray
4 ribs celery, diced
4 medium onions, diced
4 tablespoons olive oil
4-5 slices stale bread, torn into small pieces
1 stick butter or margarine, cubed
½ cup milk
1 teaspoon salt
¼ teaspoon pepper
Cooking oil spray
Preparation
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.
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.
Pennsylvania Dutch Potato Filling
This traditional recipe from Reading, Pennsylvania, will make a delightful and delectable addition to your holiday table.
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!
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