Description
These potatoes are perfect for Thanksgiving and Christmas! They are my husband’s family tradition in Pennsylvania. This is the actual recipe from my husband’s great-grandmother. I cut it down by a third for my family of 4. But I have given you the full recipe so you can cut it however you would like. There is a family ‘secret ingredient’ that I have never been told and so it’s not in this recipe 🙁 I believe it will still be yummy without the ‘secret,’ but if you happen to know what that is, then add it in 😉
Ingredients
- 10 pounds potatoes, peeled and cut into 1-inch cubes
- 2 cups butter, divided
- 3 onions, diced
- 1 bunch celery, diced
- 1 ½ cups milk, divided
- 3 tablespoons seasoned salt, divided
- 1 (1 1/4 pound) loaf of white bread, torn into pieces, or as desired – divided
Instructions
- Place the potato cubes into a large pot and cover with salted water. Bring to a boil over high heat
- then reduce heat to medium-low
- cover
- and simmer until tender
- about 25 minutes. Drain and allow to steam dry for a minute or two.
- Melt 1/2 cup of butter in a large skillet over medium heat
- and cook and stir the onions and celery until they are reduced and browned
- about 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 glass baking dishes
- each 9×13 inches.
- Place another 1/2 cup of butter into the work bowl of a stand mixer
- and add the cooked potatoes. Start the mixer on Low setting. While mixer is running
- pour in 1 cup of milk
- and add 1 tablespoon of seasoned salt and 4 slices of torn bread. Mix those ingredients briefly into the mixture
- and pour in 1/2 cup of milk and 4 more bread slices. Mix that addition
- and then mix in 2 more bread slices.
- After the last 2 bread slices have been roughly incorporated
- place another 1/2 cup of butter
- 1 tablespoon of seasoned salt
- all the onions
- celery
- and butter from the skillet
- and 4 more slices of bread into the mixer bowl. Mix to incorporate
- and finally mix in 2 to 4 additional torn bread slices. Allow the mixer to run until the dressing is the desired consistency.
- Place half the dressing into each prepared baking dish
- and top the dressing with the remaining 1/2 cup of butter
- cut into thin slices and scattered over the top. Sprinkle remaining 1 tablespoon of seasoned salt evenly over the top of the dishes. Cover the dishes with aluminum foil.
- Bake in the preheated oven until the dressing is browned
- about 1 hour.
Prep Time: 1 hr 30 mins
Cook Time: 1 hr
Total Time: 2 hrs 30 mins
Servings: 16