Pennsylvania Dutch Potatoes–a cross between mashed potatoes and stuffing make a perfect side dish to turkey, ham or chicken. Use your Instant Pot to assist with this recipe.
Pennsylvania Dutch Potatoes
Another name for this dish could be stuffing mashed potatoes. Skyler and his friends took the whole batch of these potatoes down in minutes. Pennsylvania Dutch potatoes are sometimes called “Dutch potatoes” or “Pa. Dutch potatoes.” They are cozy and hearty and I used my Instant Pot to help the recipe along.
Ingredients/Substitution Ideas
- Russet potatoes–or yellow potatoes
- Butter
- Celery
- Onion
- Bread
- Milk
- Kosher salt
- Egg
- Optional: rosemary, sage, thyme, and parsley–use these if you want more of a stuffing vibe
Steps
Pour 1 ½ cups of water into Instant Pot. Add potatoes into a steamer basket and drop the basket into the Instant Pot.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 8 minutes. When time is up move valve to venting and remove the lid. Discard the water in the Instant Pot. Set aside the steamer basket.
Turn Instant Pot to saute setting. When display says HOT add in 2 Tbsp of butter. Add in the celery and onion and saute for 5 minutes (you can also do this step on the stove while the potatoes are cooking).
Toast the piece of bread and cut it into ½ inch cubes.
Add the potatoes into the Instant Pot and mash the potatoes. Add 1 Tbsp of butter into the potatoes and stir. Add in the milk, a little at a time, stirring as you go. Stir in the salt, bread and egg. If desired add in a pinch of rosemary, sage, thyme and parsley.
Turn the oven to 350° F. Spread the potatoes into a baking dish (a square 9×9 inch baking dish works great). Cut the remaining tablespoon of butter into pieces and place on top of the potatoes.
Bake until golden brown, about 40-45 minutes. Serve immediately.
Notes/Tips
- Serve as a side dish to roasted chicken, turkey or ham and green beans.
- I used my 6 quart Instant Pot* and my silicone steamer basket*.
- Store leftovers in an airtight container* in the refrigerator for up to 4 days or in the freezer for up to 3 months.
- Other recipes you can make with eggs are Egg Bites or Avocado Deviled Eggs.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Pennsylvania Dutch Potatoes
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 5–6 servings 1x
Description
Mashed potatoes crossed with stuffing make a perfect side dish to turkey, ham or chicken.
Ingredients
- 1 1/2 pound Russet potatoes, peeled and cubed
- 4 Tbsp butter, divided
- 2 ribs of celery, sliced
- 1 cup diced onion
- 1 slice of bread
- 1/2 cup milk
- 1 tsp kosher salt
- 1 egg, beaten
- Optional: rosemary, sage, thyme, and parsley
Instructions
- Pour 1 ½ cups of water into Instant Pot. Add potatoes into a steamer basket and drop the basket into the Instant Pot. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 8 minutes. When time is up move valve to venting and remove the lid. Discard the water in the Instant Pot. Set aside the steamer basket.
- Turn Instant Pot to saute setting. When display says HOT add in 2 Tbsp of butter. Add in the celery and onion and saute for 5 minutes (you can also do this step on the stove while the potatoes are cooking).
- Toast the piece of bread and cut it into ½ inch cubes.
- Add the potatoes into the Instant Pot and mash the potatoes. Add 1 Tbsp of butter into the potatoes and stir. Add in the milk, a little at a time, stirring as you go. Stir in the salt, bread and egg. If desired add in a pinch of rosemary, sage, thyme and parsley.
- Turn the oven to 350° F. Spread the potatoes into a baking dish (a square 9×9 inch baking dish works great). Cut the remaining tablespoon of butter into pieces and place on top of the potatoes.
- Bake until golden brown, about 40-45 minutes. Serve immediately.
- Category: Side
- Method: Instant Pot and Oven
More potato recipes…
Grandpa Jim’s Potatoes
Instant Pot or Crockpot potatoes with ranch, cheese and bacon. A delicious and easy side dish!
Sinful Potatoes
An easy Instant Pot side dish of creamy red potatoes with cheddar, cream cheese, sour cream and more.
Ohana Potatoes
Disney World’s cheesy scalloped potatoes made fast in your Instant Pot.
Rocky Mountain Potatoes
It’s like a baked potato crossed with a mashed potato and you can make a single serving or you can make them for your whole family. An easy Instant Pot recipe!
Flathead Lake Monster Potatoes
An easy recipe for a small batch of homemade cheesy hashbrown potatoes in the Instant Pot or the slow cooker.
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
I’m from Allentown, PA. This dish is called “Potato Filling” there. And it is a staple at most holiday meals.
Thank you! I had to laugh at the name for this recipe. I’ve been eating potato filling since orever. Mom made it several times a year and I still make it to this day.
I grew up eating filling. I usually make a big batch for the family meals but always make a few ramikins and freeze them for only me for whenever I’m in the mood!!!
Awesome! I love that name 🙂
I am Pennsylvania Dutch from Berks County PA. We called this potato filling. It is a staple at every holiday meal. The browned top is the best part so I bake it in a larger, shallow pan for more surface to brown.
good tip on browning the top!
Hi Ian!
My Mother In Law and all of her family was Pennsylvania Dutch and she introduced me to this dish and taught me how to make it. Of course after one bite this Cajun Mama became an instant devotee’ of this Filling! It became my favorite Comfort Food from then on!
Karen this takes me back to my childhood, my grandmother made this potato stuffing every Thanksgiving, the exception is it was made on the stove, then baked, plus she always added a the secret ingredient, shhh, nutmeg. Thanks for posting this, I know it’s a 5+star recipe!!!
oh! nutmeg! I will have to try that!
Adds a special Pennsylvania dutch touch to the potatoes and she also added a couple spoons of turkey broth.