Amish Potato Stuffing, or Amish Potato Filling, is a hearty and delicious side dish made with mashed potatoes, bread cubes, onions, and celery, baked until golden. It is rich, satisfying, and pairs well with a variety of main courses! Plus, it is made in just one dish! I also have Sausage Stuffing, which you will want to try, too!
Ingredients & Substitutions
Vegetables: Diced onions and celery are sauteed to give the dish more flavor and aroma.
Mashed Potatoes: I used my Country Mashed Potatoes in this recipe. Skins-on mashed potatoes would also be delicious, giving the stuffing even more texture. In a pinch, you could use instant potatoes, prepared according to package instructions.
Egg: The egg is added to the mixture to help bind the ingredients together.
Bread: Stale bread (I used whole wheat) is best used in this recipe to prevent the stuffing from getting soggy. They add texture and soak up the flavors from the other ingredients. You could also use white bread or try it with sourdough bread. If you have fresh bread, you can prepare it for this dish by lightly toasting the bread cubes in the oven for about 5 minutes at 350°F.
Can I Use A Different Pan?
Sure! If you don’t have an oven-safe skillet like cast iron, you can still get this stuffing made. First, saute the onions and celery. Then, combine those with the mashed potatoes, egg, parsley, salt, pepper, and bread cubes. Spread the mixture into a 9×9-inch baking dish that has been sprayed with nonstick spray. Bake as instructed, watching carefully, as the baking time may need to be adjusted.
Can I Make Amish Potato Stuffing Ahead Of Time?
Yes! To prepare Amish potato stuffing ahead of time, follow the recipe up to the step where you have combined all of the ingredients but have not yet baked the stuffing. Cover the dish and store it in the refrigerator up to 1-2 days in advance. When ready to bake it, let it come to room temperature as the oven is preheating. Bake as instructed.
How To Store Amish Potato Stuffing
To store Amish Potato Stuffing, first, let it cool to room temperature. Then, store it in an airtight container in the refrigerator for up to 3-4 days. Reheat it in the microwave or on the stovetop.
More Side Dishes
Amish Potato Stuffing
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced (about 1 cup)
- 3 ribs celery, diced (about 1 cup)
- 3 cups (630 g) mashed potatoes, prepared
- 1 large egg, room temperature
- 1 tablespoon dried parsley
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 6 slices stale whole wheat bread, diced into ½-inch cubes
- parsley, chopped for garnish
Instructions
- Preheat oven to 350°F.
- In a large, oven-safe skillet over medium-high heat, melt butter.
- Once the butter is melted, add onion and celery. Cook until softened, about 8-9 minutes.
- To the skillet with the onions and celery, add mashed potatoes, egg, parsley, salt, and pepper. Mix well.
- Gently fold in bread cubes.
- Bake for 25-30 minutes, or until the top is golden.
- Garnish with parsley. Serve warm.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
I was a little skeptical about this recipe, but it was amazing! So much flavor! The texture is a little more creamy than I was used to, but I LOVED it! This one is definitely going on my next Thanksgiving menu!
Elizabeth
Yum! I absolutely loved this stuffing recipe! It's not only delicious but easy to make, too! It's like two side dishes (mashed potatoes and stuffing) in one!
Rachael
I thought this was quite delicious. Such a unique combination all together!
Annabelle
I hadn't heard of this and I would have never though to make it before this! It is very tasty and you'll love it if you love stuffing!
Bella
I LOVE stuffing and mashed potatoes, so this was perfect! So smooth and buttery.
Selena
This is literally the best of both worlds. Super carby and comforting dish. It has all the flavors of stuffing and the creamy potatoes just make this the best thing ever.
can you freeze this recipe?
recently you had a recipe for” no fail pie crust” It calls for vinegar is that white vinegar or cider vinegar.
I don’t have luck with making my own pie dough so I thought I would try this
My mom was Pennsylvania Dutch,,i’ve eaten this all my life. At least a similar recipe,we always used more butter,toasted the bread before cubing,and added them to the onions and celery stirring them in to soak up some butter.and topped with pads of butter before baking..a thanksgiving must..I think she put raw egg into the potatoes when mashing also.I think it makes it fluffier when baked.but I don’t. Always do it. Love your recipes thank you..