PA Dutch Potato Stuffing
Ingredients
6 medium Yukon gold potatoes quartered
8 tablespoons butter divided
3/4 cup milk divided
1 onion chopped
3 celery ribs chopped
2 eggs beaten
7 slices toasted bread cubed or 1/2 (14 oz) bag cubed stuffing
Salt and pepper
Dried sage and poultry seasoning optional
2 tablespoons melted butter
Directions
Boil the potatoes in salted water until fork tender and drain well. Hand mash with 2 tablespoons of butter and 1/4 cup milk. You want some lumps in the potatoes. Set aside.
In a large skillet melt remaining butter and add the onions and celery. Cook until softened about 12-15 minutes do not brown. Remove from heat and add remaining milk and eggs. Stir in the bread cubes or stuffing cubes. Add the mashed potatoes and combine. Season with salt and pepper, sage and poultry seasoning. If using prepared stuffing cubes they are already seasoned so you may want to skip extra sage and poultry seasonings.
When everything is well combined transfer to a prepared 9x9 baking dish. Cover and bake at 375 degrees for about 30-35 minutes. Remove foil and bake another 10-15 minutes until the top is a bit golden. Drizzle with the melted butter and serve.
