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Amish Potato Stuffing Recipe: A Comforting Classic

Amish Potato Stuffing Recipe

Mashed potatoes and day-old white bread come together with butter, onion, celery, eggs, sage, and poultry seasoning for a tender, savory baked stuffing casserole.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 minute
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

Potatoes and Bread
  • 6 medium, about 2 pounds Medium potatoes, peeled and cut into chunks
  • 10-12 cups, approximately 1 large loaf Day-old white bread, cubed
Vegetables and Dairy
  • 1/2 cup Unsalted butter, divided
  • 1 large Onion, finely chopped
  • 3 ribs Celery, finely chopped
Binding and Seasoning
  • 2 large Eggs, lightly beaten
  • 1-1 1/2 cups Whole milk or chicken broth
  • 2 teaspoons Poultry seasoning
  • 1 teaspoon Rubbed sage, optional but traditional
  • 2 teaspoons Salt, divided
  • 1/2 teaspoon Black pepper

Method
 

Step-by-Step
  1. Heat the oven to 350°F and grease a 9-by-13-inch baking dish. Set the dish aside while preparing the potatoes and vegetable mixture.
  2. Boil the peeled potato chunks in salted water for 15–20 minutes, or until a fork slides into them easily. Drain them well, then mash coarsely; avoid making them completely smooth.
  3. Melt 1/4 cup of the butter in a large skillet over medium heat. Add the chopped onion and celery, then sauté for 7–10 minutes, until both vegetables are tender and fragrant.
  4. Place the cubed day-old bread in a large mixing bowl. Add the mashed potatoes, sautéed onion and celery, poultry seasoning, optional sage, remaining salt, and black pepper.
  5. Stir in the lightly beaten eggs. Pour in the milk or chicken broth gradually, mixing after each addition until the stuffing is moist but not soupy and holds together when pressed.
  6. Transfer the mixture to the greased baking dish and spread it into an even layer. Dot the top with the remaining 1/4 cup butter.
  7. Cover the dish with foil and bake for 30 minutes. Remove the foil and continue baking for 15–25 minutes, until the stuffing is hot throughout and lightly browned on top.

Notes

Use leftover mashed potatoes when available, but reduce the added milk or broth because prepared potatoes already contain moisture. For a crispier top, bake uncovered for the final 20 minutes and dot the surface with a few small pieces of butter before baking.