Amish Potato Bread Stuffing transforms simple ingredients into the kind of holiday side dish that has guests reaching for seconds. Growing up in the Midwest, I learned from visiting Amish communities that the best recipes don’t need fancy ingredients – they need heart, tradition, and a few well-kept secrets.
I’ll never forget the first time I tasted this stuffing at a neighbor’s farmhouse Thanksgiving. The kitchen smelled like butter-sauteed onions and fresh parsley, and when she pulled that golden-brown casserole from the oven, I knew I had to learn her method. She told me her grandmother brought this recipe from Pennsylvania, where Amish cooks have perfected the art of making potatoes and bread sing together. The combination seemed unusual at first – mashed potatoes mixed right into bread stuffing – but one bite explained everything. The potatoes add incredible creaminess while the bread creates those crispy, golden edges everyone fights over. Time to get our hands floury and bring this Amish tradition into your kitchen.
What Makes This Amish Potato Bread Stuffing So Special
This recipe bridges two beloved comfort foods – creamy mashed potatoes and traditional bread stuffing – into one unforgettable casserole. I’ve made it for over twenty Thanksgivings, and it’s become the dish my grandchildren request by name.
Here’s why this potato bread stuffing belongs in your recipe box:
- Uses everyday pantry staples you likely have on hand – no specialty store trips required
- Comes together in about 30 minutes of active prep time, perfect for busy holiday cooking
- Delivers a unique texture that’s creamy inside with crispy golden edges
- Works beautifully as a make-ahead dish – assemble the night before and bake on the big day
- Feeds a crowd generously without breaking the budget
- Pairs perfectly with turkey, chicken, or pork roast
The whole-grain bread adds a subtle nuttiness that white bread just can’t match, and boiling those potatoes with their skins on creates a texture that Amish cooks have sworn by for generations.
Ingredient Spotlight
Russet or Yukon Gold Potatoes: I always choose these varieties for this stuffing because they mash beautifully and create that signature creamy texture. Boiling them with skins on (for about 15-20 minutes until fork-tender) keeps them from getting waterlogged, which would make your stuffing soggy instead of perfectly moist.
Whole-Grain Bread: This bread brings authentic Amish character to the dish with its hearty texture and subtle sweetness. I prefer a day-old loaf because it soaks up the milk without turning mushy, creating little pockets of tender, flavorful bread throughout the casserole.
Whole Milk: Full-fat milk adds richness that holds everything together while keeping the stuffing creamy. I’ve tried lower-fat versions, but they just don’t deliver that comforting, velvety texture this Amish potato bread stuffing is known for.
Celery and Onion: These aromatic vegetables form the savory foundation, and sauteing them until golden brings out their natural sweetness. In my kitchen, I always cook them a little longer than you’d think – that extra browning creates deep, caramelized flavor.
Fresh Parsley: Fresh herbs make all the difference here, adding brightness that balances the rich potatoes and bread. Dried parsley simply can’t match the vibrant, garden-fresh flavor that makes this stuffing taste truly homemade.
Vegetable Oil: I use this for sauteing because it has a neutral flavor that lets the vegetables shine without competing with the other ingredients.
How to Make Amish Potato Bread Stuffing
Step 1. Start by placing your potatoes in a large pot, covering them with cold water, and bringing to a boil – cook for 15-20 minutes until fork-tender, then drain and let cool slightly before peeling.
Step 2. Betty always preheats the oven to 350°F and generously greases a 9×13-inch casserole dish – this prevents sticking and helps create those coveted crispy edges.
Step 3. Peel the warm boiled potatoes and mash them in a large bowl with half cup of milk until smooth but not overworked – some texture is actually good.
Step 4. Dice your whole-grain bread into half-inch cubes (you’ll need about 4-5 cups of cubed bread) and let them soak in the remaining half cup of milk for about 5 minutes.
Step 5. In a skillet over medium heat, saute the chopped onion and celery in vegetable oil for 8-10 minutes until they’re tender and lightly golden, stirring occasionally to prevent burning.
Step 6. After years of making this, I learned to let the sauteed vegetables cool slightly before mixing them with the mashed potatoes – this prevents the potatoes from becoming gummy.
Step 7. Gently fold in the milk-soaked bread cubes and fresh parsley, then season generously with salt and black pepper to taste, being careful not to overmix.
Step 8. Spread the mixture evenly in your prepared casserole dish, smoothing the top with a spatula to ensure even browning, then bake for 55 minutes until the top turns golden brown.
Keeping This Amish Potato Bread Stuffing Fresh
This stuffing stores beautifully, making it one of my favorite make-ahead holiday dishes. I typically store leftovers in an airtight container in the refrigerator for up to 3 days, though in my house, it rarely lasts that long. The flavors actually deepen overnight as everything melds together, making day-two servings especially delicious.
For freezing, Betty’s method works wonderfully – you can freeze this stuffing either before or after baking for up to 2 months. If freezing unbaked, assemble everything in a freezer-safe casserole dish, cover tightly with plastic wrap and aluminum foil, then thaw overnight in the refrigerator before baking as directed. For already-baked stuffing, let it cool completely, portion into freezer containers, and reheat straight from frozen.
For the best texture, I reheat this in the oven at 325°F, covered with foil to prevent drying out, for about 20-25 minutes if refrigerated or 35-40 minutes if frozen, until heated through. The microwave works in a pinch, but the oven method preserves that wonderful contrast between the creamy interior and crispy top that makes this Amish potato bread stuffing so irresistible.
Perfect Partners for Amish Potato Bread Stuffing
Roasted Turkey or Chicken: The savory, herb-infused stuffing complements roasted poultry beautifully, soaking up those delicious pan drippings when served alongside. Try pairing this with my Christmas Stuffed Beef Tenderloin for an elegant holiday feast.
Tangy Cranberry Sauce: The bright, tart sweetness cuts through the rich, creamy stuffing and adds a pop of color to your holiday plate – Betty serves this combination at every Thanksgiving.
Easy Baked Potato Soup: Start your holiday meal with this comforting soup that shares the same potato-loving heritage as this stuffing.
Roasted Root Vegetables: Carrots, parsnips, and Brussels sprouts roasted until caramelized provide a sweet, earthy contrast to the soft, comforting texture of the stuffing.
Creamy Scalloped Potatoes: While both are potato-based, the cheesy, layered scalloped potatoes offer a different texture and flavor profile that complements this stuffing beautifully.
Green Bean Casserole: This classic American side creates a complete holiday spread, and the crispy onion topping echoes the golden-brown crust on the stuffing.
Homemade Gravy: Pour it generously over both the stuffing and your protein – the creamy potato base absorbs gravy like a dream, creating layers of savory flavor.
FAQs
Can I substitute sweet potatoes for regular potatoes? I recommend sticking with russet or Yukon Gold potatoes for authentic Amish flavor – sweet potatoes would change the savory character completely, though you could experiment with a 50/50 blend if you’re feeling adventurous.
What if I don’t have whole-grain bread? White bread works in a pinch, but it creates a lighter, less substantial stuffing – to get closer to the traditional texture, use a hearty white bread or sourdough rather than soft sandwich bread.
Can I make this stuffing ahead of time? Many home cooks find success assembling this dish the night before, covering it tightly with plastic wrap, and refrigerating – just add 10-15 minutes to the baking time since it’s starting cold.
How do I prevent the stuffing from drying out? Betty’s solution is to make sure your potatoes are well-moistened and not over-mashed, and cover the dish with foil for the first 30 minutes of baking if your oven runs hot.
Can I add sausage or other proteins to this recipe? To prevent the stuffing from becoming too heavy, I’d serve cooked sausage on the side rather than mixing it in – this Amish recipe shines because of its simple, comforting vegetable and bread combination.
What size casserole dish should I use? The best approach I’ve tested is using a 9×13-inch dish, which gives you the ideal ratio of crispy top surface to creamy interior – smaller dishes work but won’t give you as much of that golden crust everyone loves.
Amish Potato Bread Stuffing
Ingredients
Equipment
Method
- Place potatoes in a large pot, cover with cold water, bring to a boil, and cook for 15-20 minutes until fork-tender. Drain and let cool slightly.
- Preheat your oven to 350°F (175°C) and generously grease a 9×13-inch casserole dish.
- Peel the warm boiled potatoes and mash them in a large bowl with half cup of milk until smooth but not overworked.
- Dice the whole-grain bread into half-inch cubes (about 4-5 cups) and soak them in the remaining half cup of milk for about 5 minutes.
- In a skillet over medium heat, saute the chopped onion and celery in vegetable oil for 8-10 minutes until tender and lightly golden, stirring occasionally.
- Let the sauteed vegetables cool slightly, then combine them with the mashed potatoes.
- Gently fold in the milk-soaked bread cubes and fresh parsley, then season generously with salt and black pepper to taste.
- Spread the mixture evenly in the prepared casserole dish, smoothing the top with a spatula.
- Bake for 55 minutes until the top turns golden brown, checking around the 45-minute mark to ensure even browning.
- Let rest for 5 minutes before serving.
