Potato filling

Potato filling is a Pennsylvania Dutch recipe combining mashed potatoes and bread,[1][2][3][4] and either used as a stuffing[5] or cooked separately as a casserole,[6] sometimes in a pig stomach.[7] Other ingredients used in its preparation may include butter, onion, parsley,[2] eggs, milk, salt and pepper.[5]

An example of potato filling

History

Potato filling has been served for centuries in areas of Pennsylvania, such as in Berks County.[8]

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See also

References
  1. Ahern, Shauna James; Ahern, Daniel (September 2015). Gluten-Free Girl American Classics Reinvented. p. 156. ISBN 9780544256910.
  2. Schmeck, Ronald Ray (September 2007). Further from the Middle. p. 26. ISBN 9781601260475.
  3. Beard, James (2009-02-28). James Beard's American Cookery. pp. pt 574–575. ISBN 9780316069816.
  4. Nichols, Nell Beaubien (1952). Good Home Cooking Across the U.S.A. Iowa State College Press. p. 84.
  5. Hanes, Phyllis. "Hearty Potato Stuffing Tradition among Pennsylvania Dutch". The Lewiston Daily Sun. Retrieved March 31, 2020.
  6. Betty Crocker's Cooking American Style. Golden Press. 1975. p. 103.
  7. Weaver, W.W. (2013). As American as Shoofly Pie: The Foodlore and Fakelore of Pennsylvania Dutch Cuisine. UPCC book collections on Project MUSE. University of Pennsylvania Press. p. 266. ISBN 978-0-8122-0771-2.
  8. "How did potato filling become a local holiday tradition?". Reading Eagle. November 26, 2009. Retrieved March 31, 2020.
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