Amish Potato Filling
Instead of the usual stuffing at Thanksgiving diner, opt for this Amish Potato Filling instead. This easy side dish recipe is a unique cross between mashed potatoes and stuffing. You won't be able to get enough of its fluffy texture and flavor that comes from just a touch of onions and celery. What's great about this recipe is that it feeds a crowd and then some. In addition to making one batch, you can also make a smaller batch to freeze for later, all with the same recipe! This would be a great way to use up Thanksgiving leftovers, too.
Cooking Vessel Size9 x 13 inch baking dish
- 2 bags Ore-Ida Steam n' Mash Cut Russet Potatoes
- 1 1/3 cup milk
- 4 tablespoons unsalted butter, divided
- 3 eggs
- 1/2 large white onion, chopped
- 2 stalks celery, chopped
- 1/2 bag herb-seasoned stuffing mix
Preheat oven to 350 degrees F.
Microwave potatoes according to package directions. Mash and mix with milk and 2 tablespoons butter. Beat eggs and mix into mashed potatoes.
Heat a skillet to medium heat and melt 2 tablespoons butter. Add chopped onions and celery until tender and lightly browned.
Carefully add sauteed vegetables and dry stuffing mix to mashed potatoes. Combine thoroughly and distribute in an even layer in a 9 x 13 inch baking dish. Place any leftover filling in an 8 x 8 inch baking dish.
Bake for 45 minutes or until golden brown.
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