Pennsylvania Dutch Potato Filling

01Method

1. 1

   Add potato cubes to a large pot, cover with salted water, and bring to a boil over high heat. Lower the heat, cover, and let simmer until fork-tender, about 25 minutes. Drain and allow to steam off excess moisture for 1–2 minutes.

2. 2

   In a large skillet over medium heat, melt a portion of the butter. Add the diced onion and celery and cook, stirring occasionally, until softened and lightly browned, about 30 minutes.

3. 3

   Heat the oven to 350°F (175°C) and grease two 9×13-inch glass baking dishes.

4. 4

   In a stand mixer fitted with the paddle attachment, combine a portion of the butter with the cooked potatoes and begin mixing on low. With the mixer running, gradually incorporate roughly half the torn bread, most of the milk, and a portion of the seasoned salt. Continue adding the remaining bread and milk in stages until everything is roughly combined.

5. 5

   Add the onion-celery mixture, more torn bread, another portion of butter, and more seasoned salt to the mixer bowl. Continue mixing, adding additional bread as needed, until the mixture reaches the desired consistency.

6. 6

   Slice the remaining butter thinly. Divide the filling evenly between the prepared baking dishes and top with the butter slices and the last of the seasoned salt. Cover each dish tightly with aluminum foil.

7. 7

   Bake in the preheated oven until the top is browned, about 1 hour.