Amish Potato Filling Recipe

This Amish potato filling recipe is a flavorful holiday blend of cubed bread stuffing and traditional mashed potatoes.

Amish potato filling is a beloved dish that rarely graces holiday tables unless you’re from Eastern Pennsylvania, Ohio, upstate New York, or have German roots.

Chances are you may never have even heard of it!

Potato filling is a belly warming blend of potatoes, vegetables, herbs, and toasted bread cubes.

The best way to explain it is if you took Thanksgiving stuffing (or dressing depending on what part of the country you’re from), mixed it with homemade mashed potatoes, then threw some herbs and melted butter in before baking.

Tips for Recipe Success

While this recipe uses raw potatoes that have yet to be cooked, you can easily substitute this with 2 cups of homemade mashed potatoes if you have any leftovers in the refrigerator.

For the bread component, I use leftover sourdough heels or Amish White Sandwich Bread still hanging around. Any style of bread will do.

I would stay away from any strong breads such as pumpernickel or rye as it will change the flavor profile.

Whole wheat bread cubes will require additional seasoning and moisture. Add additional butter before toasting and up the amounts of the seasonings a bit.

Lastly, feel free to add any vegetables you have available and that suits your family’s taste. Carrots and mushrooms are great additions.

You can also turn this Amish potato filling recipe into a main course casserole by adding leftover cooked chicken, pot roast meat, or turkey during the final mixing step before spreading into a baking dish.

Amish Potato Filling Recipe

Ingredients:

• 4 celery ribs, chopped
• 3 medium potatoes, peeled and diced
• 1/2 loaf of bread
• 1 stick of butter plus 3 tablespoons
• 3 eggs, beaten
• 3 cups milk
• 1 cup chicken broth
• 1 tablespoon Better than Bouillon (chicken flavor) or bouillon
• 2 teaspoons salt
• 1 tablespoons of dried herbs (thyme, rosemary, parsley work well)

Instructions:

Preheat the oven to 350F, chop your vegetables and melt one stick of butter.

Chop up the bread into small cubes and place into a small mixing bowl. Toss the bread with the melted butter then spread evenly onto a baking sheet. 

Bake the buttered bread cubes in the oven for about 20 minutes until browned.

While the bread is toasting, saute the potato, celery, and onion in a large pot with butter over medium heat until tender.

In a large mixing bowl, combine beaten eggs, milk, chicken broth, Better than Bouillon paste or bouillon powder, salt, pepper, and herbs. 

Add the warm potato, celery and onion to the mixing bowl containing the milk mixture.

Toss gently to coat then transfer the bread-potato blend to a greased 9×13 baking or casserole dish and spread evenly. 

Bake uncovered at 350F for 90 minutes, or until the top is crispy and a beautiful golden brown.

Let stand for 10 minutes before serving.

What to Serve with Amish Potato Filling

This Amish potato filling recipe is excellent served alongside a holiday baked ham, roasted Thanksgiving turkey, prime rib, or more simple courses such as Pennsylvania Dutch chicken croquettes.

I am known to eat Amish potato filling all by itself in a bowl on the couch for lunch during those extra cold winter days.

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