Recipe: Potato Filling

Potato Filling
alt.cooking-chien/Chris or Fran Twidt
Serves 6

This casserole is most closely associated with the Pennsylvania Dutch of Berks County. The batter will be soupy when mixed but bakes high and golden brown. For an authentic touch, make swirls in the batter with a spoon before baking.

3 medium potatoes, peeled and quartered
2 Tbsp. butter or margarine
3/4 cup chopped celery with leaves
1/2 cup chopped onion
pinch of saffron threads or paprika
1/4 cup chopped fresh parsley
1/4 tsp. salt
1/4 tsp. black pepper
2 cups. fresh bread cubes
1 cup whole milk
2 eggs, beaten

Cook the potatoes in boiling water for 20 minutes or until soft for mashing. Meanwhile, heat the butter or margarine in a skillet and saute the celery, onion, saffron or paprika, parsley, salt, and pepper over medium heat until the celery is tender, approximately 6 minutes.

When the potatoes have cooked, drain and mash them, adding some of the milk to moisten. Add the celery-onion mixture, bread cubes, and the rest of the milk with the beaten eggs stirred into it. Stir until well mixed. Pour into a buttered 2-quart souffle dish or casserole and bake uncovered in a preheated 350 degree F oven for 40 to 45 minutes or until golden brown.