PENNSYLVANIA DUTCH POTATO FILLING

Pennsylvania Dutch Potato Filling image

Provided by Kami Roberts

Time 45m

Number Of Ingredients 8

3-4 lb russet potatoes, peeled
6-8 slice white bread, torn into coarse crumbs
1/2 c white or yellow onion, chopped
1 Tbsp fresh parsley, finely chopped
1 large egg
3 Tbsp salted butter
salt and pepper to taste
1/2 c whole milk

Steps:

1. Preheat oven to 375 degrees F. Boil potatoes in salted water for 1 hour or until they can easily be pierced with a fork. Meanwhile, melt 1 tablespoon of butter, add onions, and saute until just soft, add bread crumbs and stir over heat until lightly toasted. Melt remaining butter separately, and set aside.
2. Transfer potatoes to a large mixing bowl and add torn bread, onions and remaining ingredients. Whip together with a hand mixer on medium speed until mixture is almost smooth. Mixture should be a fluffy, mashed potato consistency, just a little bit more dense and rich. Transfer potato mixture to a glass 8x8" square baking dish. Drizzle remaining 2 Tablespoons butter over filling.
3. Bake, uncovered, 30-35 minutes or until filling has formed a light crust. Serve.