Pottstown Resident Provides Recipe for Mouthwatering Pennsylvania Dutch-Style Potato Filling

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Sally Churgai of Pottstown and Bonnie Boyer from CookingChannel.com share recipe for mouthwatering Pennsylvania Dutch-style potato filling. Image via The Washington Post.

Thanks to Sally Churgai of Pottstown and Bonnie Boyer from CookingChannel.com, you can now add the mouthwatering Pennsylvania Dutch-style potato filling to your list of holiday dishes, writes Jennifer Chase for The Washington Post.

The recipe requires 20 tablespoons of unsalted butter, four ribs of trimmed diced celery, one diced medium onion, five slices of white bread cut into half-inch squares, three pounds of russet potatoes cut into chunks, two teaspoons of salt, a quarter cup of milk, and large egg.

Melt twelve tablespoons of butter before adding the celery and onion. Cook for half an hour stirring until browned at edges.

Add the bread and cook for another 10 minutes still stirring, before letting cool.

Preheat oven to 325 degrees and grease a baking dish with cooking spray.

Cook the potatoes with half a teaspoon of salt for 10 to 12 minutes. Drain and return to the pot.

Mash then add milk, egg, eight tablespoons of butter, and a teaspoon of salt. Stir until the butter is melted. Add the bread mixture and another half teaspoon of salt and stir.

Transfer the mixture into the baking dish and bake for 35 to 40 minutes.

Serve hot.

Read the entire recipe at The Washington Post by clicking here.

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