Amish Potato Filling
Creamy mashed potatoes combined with classic bread stuffing? Say what?
Why This Recipe Works
This dish, which has Pennsylvania Dutch and Amish roots, combines two traditional Thanksgiving sides—stuffing and mashed potatoes—into one, creating more room on your holiday table and on your plate. To start our version, we performed two tasks at once: We toasted cubes of hearty white sandwich bread in the oven until they were golden brown and dry while we simmered sliced Yukon Gold potatoes on the stovetop until they were tender. After mashing the potatoes with some half-and-half and butter until they were smooth, we stirred in a mixture of sautéed onions and celery, poultry seasoning, and chicken broth before adding the toasted bread cubes. We transferred the mixture to a baking dish, refraining from smoothing out the top. We then dotted the top of the filling with butter and baked it until the uneven surfaces had turned spotty brown—a crunchy, buttery counterpoint to the filling's soft interior.