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Carson Kressley, of "Queer Eye for the Straight Guy" fame, shares his family's recipe for Pennsylvania Dutch potato filling—a local specialty that's a combo of mashed potatoes and stuffing—which goes back generations.
"This is so delicious and a Pennsylvania Dutch staple of every holiday meal growing up and to this day. This is my grandmother's recipe and generations of Pennsylvania Dutch farm families have been making their version. True comfort food for me that I learned to perfect during the pandemic on the farm." –Carson
In fact, this carb- and butter-laden casserole is such a staple in parts of PA, it beat out pineapple stuffing and baked corn as the state's most googled Thanksgiving recipe, according to a 2014 New York Times story. Who knew?!
Be sure to catch Carson on "ANTIQUES ROADSHOW, Celebrity Edition" May 24th at 8/7C PM on PBS.
Ingredients
- 1½ to 2 pounds peeled yellow potatoes
- Salt and pepper
- About 1 stick butter
- ¾ cup chopped onion
- ¾ cup finely chopped celery
- ½ cup fresh chopped parsley
- 1 egg
- 2 slices hearty bread, preferably stale, cut into crouton-sized pieces
- ¾ cup whole milk, plus more, as needed
Yield
Serves: 4 to 6
Preparation
Boil potatoes until soft in salted water.
In the bowl of a standing mixer, add potatoes, salt and pepper to taste, and 4 tablespoons butter, then gradually beat until smooth.
In a pan, heat 2 tablespoons butter over medium heat. Add the onion, celery, and parsley and cook until celery softens and onions are clear but not brown.
Add the parsley mixture to the whipped potatoes, then fold in the egg.
Soak the bread in the milk. When the bread has absorbed most of the milk, fold the bread mixture into the potato mixture. The consistency should be slightly runnier than very soft mashed potatoes; if not, add a touch more milk.
Scrape into a buttered casserole or soufflé dish and top with a pat of butter. Bake in a preheated 350˚F oven until crusty and golden brown, about 1 hour.