The RV Chronicles — Sort of celebrating Thanksgiving (Recipe: Amish Potato Filling)

It’s no secret among the folks in my tight circle that I’m not a huge Thanksgiving fan.

Sure, I’m thankful for all that is good. And I enjoy being in the company of (some) family. But … turkey? Yeah… You’re more than welcome to eat my portion. And green bean casserole? Oh, my.

Leave it to an old friend to force me into the Thanksgiving spirit.

About a month ago, my friend Deanna Samaan — proprietor of Seduction in the Kitchen — challenged me to make a Thanksgiving side from her neck of the woods. She’s a Pennsylvania native and, little did she know, I’m a lover of all things Pennsylvania Dutch — or Amish. Unlike previous challenges around these parts, Dee rolled out the red carpet for me and sent a recipe. And fortunately, I’d never seen anything like it.

I’m not sure how Amish Potato Filling gets its name. Though it has the makings of a classic stuffing or dressing, it doesn’t fill anything … except one’s belly. And, as it turned out, this old school recipe was just what we needed to make it feel old school at the Jimmy Rockford.


Despite the name, this recipe isn’t really a filling for anything. Serve it alongside your turkey (or chicken, or ham) in place of standard potatoes. Add a little gravy for some late-November nirvana.

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Amish Potato Filling

Amish Potato Filling — This is the real deal

5.0 from 2 reviews
Amish Potato Filling
Recipe type: Side
Serves: 12
  • 3 — Eggs
  • 1½ cups — Milk
  • 6 cups — Mashed potatoes, at room temperature
  • 3 cups — Stale bread cubes
  • ½ cup — Chopped onions
  • 1 cup — Chopped celery
  • ½ cup (1 stick) — Butter
  • ½ cup — Chopped parsley
  • ½ tsp (each) — Kosher salt and freshly ground black pepper
  • ¼ tsp — Ground nutmeg
  • 2 TB — butter, cubed into 8 pieces, for dotting
  • 1 TB — Paprika
  1. Preheat oven to 350F.
  2. Beat the eggs with the milk and stir into the potatoes; add the bread cubes and mix well.
  3. Saute the onions and celery lightly in the butter, until clear but not brown; add to potato mixture.
  4. Add parsley, salt and pepper to taste and nutmeg.
  5. Mix well and spoon into greased casserole.
  6. Dot with butter and sprinkle with paprika.
  7. Bake 45 minutes to 1 hour, until top is golden.



  1. I am glad you really liked this recipe! Pa Dutch recipes really are awesome!! Thank you for challenging me to a Cajun Crawfish dressing! I had so much fun making it!!!

  2. I have to admit that I’m a big fan of the basic, can-opened green bean casserole. Love the stuff so much that sometimes I make it as a meal when Doug and Sophie aren’t home. Turkey’s another question. Not a huge fan but I do think it’s a great vehicle for the gravy and other other sides. 🙂 I’m loving the idea of these potatoes … a lot. I might just have to add it to the menu this year.

    • adamjholland says:

      I’m definitely in the minority around here when it comes to my dislike of turkey and green bean casserole. I do love me some (giblet) gravy though, and my plate is usually drenched with it — including dessert. 😉 Happy Thanksgiving to you and yours.

  3. Kathryn @ anotherfoodieblogger says:

    You are raining on my party today, Adam! Thanksgiving is my favorite holiday as every 6 or 7 years I have a ThanksBirthday and everyone cooks for ME and cleans up, lol! This Amish Potato Filling looks like something I’d try in a future year, this year’s menu is already set. xo

  4. Wow! This looks very good – and I understand the use of the word “filling” in the title to mean hearty. Like – it was a filling dish. My Nana used to say………when she didn’t like the taste of something, “well, it certainly is filling”. Ha!

    We always had Thanksgiving for our mothers even continuing it after Jerry’s mom passed away – this year, mom said she would make chicken and dressing and we could eat at her house then leave as she had plans with her fella.

    Our tradition with our kids happens the night before Thanksgiving. We all meet up at a Tex Mex restaurant – now THAT’S Thanksgiving! 🙂

    • adamjholland says:

      Thank you for your kind words, Kelli. In my research on this dish, someone called them ‘spiffed up mashed potatoes.’ I can certainly see why. As for Thanksgiving traditions, ours is to be out of town when it happens. We’ve done road trips, cruises, Disney World … you name it. Of course, I could also dig some gooey Tex-Mex on that last Thursday in November. 😉

  5. Oh, dear. I’m from Pennsylvania AND I’m half PA dutch but never heard of this. My head hangs in shame. I will make it post haste. Thanks for the heads up!

    • adamjholland says:

      I’m neither, Eda, but I’ve always prided myself on knowing about regional cuisines — including Pennsylvania Dutch. I hope all is well in your neck of the woods. 🙂

  6. Man, I could just sit down with the baking dish and a spoon. The only thing it’s missing is cheese, and it would be my comfort food trifecta. Thanks for sharing it. 🙂

    • adamjholland says:

      I would so add cheese to this … and some sage … and maybe even some cabbage. I know I’m sounding a little strange with this, but some caramelized cabbage in this (along with some seriously sharp Cheddar) would really get there for me. But, alas.. I was trying to keep this one authentic. Glad to see you, by the way!

  7. Wow! What a surprising recipe! I have never heard of this. It looks absolutely wonderful. I need to delve into this Pennsylvania Dutch thing!

    • adamjholland says:

      It’s generally good stuff, Tammy. I’m partial to scrapple (many people aren’t). I also love me some creamed cabbage! I hope you’re well. 🙂

      • Adam, apologies for jumping in to your conversation with Tammy (above) but your reference to scrapple made me smile. My hubby & I stopped at a truck stop in PA Dutch country for breakfast once and I asked the waitress what scrapple was. She answered: “Parts of the pig that’s left over.” (I ordered an omelet.) 🙂 Glad you enjoy it though!

        Thanks for this potato filling recipe. I could make a meal out of it and be entirely thankful any day!

        • adamjholland says:

          Oh, Kim. If the liver, toes, brains and mucous membranes are ‘leftovers’ in your book, shame on you! 😉

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