Mashed potato stuffing is a delicious side dish loaded with fluffy mashed potatoes, bread cubes, and fresh herbs.
Making stuffing with potatoes is particularly popular in New England and with the Pennsylvania Dutch during the holiday season. One bite, and you will see why! This easy recipe is great to make with leftover mashed potatoes and is perfect for any Thanksgiving meal.
What is it?
Ingredients & Substitutions
- Yellow onion - A sweet onion is great to use too.
- Celery sticks
- Butter - Butter is best, but olive oil can be substituted.
- Stale bread cubes - Use 3 cups of cubed bread, which equals 4 slices of stale bread torn into small pieces.
- Mashed potatoes - For simplicity, you can use leftover mashed potatoes or even instant potatoes. Mashed potatoes made with Russet potatoes will be best.
- Large egg - Egg can be omitted, but it helps to lighten the texture.
- Fresh sage & Thyme - You can substitute other herbs such as summer savory or any poultry seasoning. Fresh herbs will give you far better flavor than dried herbs.
- Fresh parsley
- Table salt
- Ground black pepper
How to make it
Make this stuffing recipe with potatoes by first melting butter in a saute pan set over medium heat then saute the onion and celery until tender and beginning to brown.
Add the bread cubes to the skillet with the cooked celery and onion then combine with the butter mixture. Next mix in the mashed potatoes, egg, herbs, salt, and pepper.
Spread the potato stuffing mixture in an even layer into a medium casserole dish and place it in a 350-degree oven for 50 minutes, or until the top turns golden brown.
Remove from the oven, and let rest for a few minutes to cool slightly. Then serve with a rich gravy.
Storing & Reheating Leftovers
Leftover potato stuffing should be stored in your refrigerator in an airtight container or covered tightly with aluminum foil or plastic wrap. Leftovers can be stored for up to one week.
You can easily reheat the mashed potato stuffing in the microwave until warmed though. I recommend doing this separately in individual servings.
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Mashed Potato Stuffing
- 2 quart Baking dish
- Large skillet
- 1 medium onion (chopped)
- 2 celery sticks (chopped)
- 6 tablespoons butter
- 3 cups stale bread cubes (4 slices of stale bread, cubed)
- 3 cups cooked mashed potatoes
- 1 large egg
- 1 teaspoon fresh sage (minced)
- ½ teaspoon thyme leaves
- 1 tablespoon chopped fresh parsley
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- Turkey Gravy for serving (optional)
- Preheat oven to 350 degrees.
- Melt butter in a large skillet set over medium heat, then add the chopped onions and celery. Saute onion and celery until tender and beginning to turn golden brown.
- Add the bread cubes to the skillet and toss with the butter to coat the bread. Then add the mashed potatoes, egg, sage, thyme, parsley, salt and black pepper. Mix well to combine the potato mixture.
- Spread the potato and stuffing mixture into a medium baking dish and bake in the oven uncovered for 50-60 minutes, or until warmed through and the top turns golden brown.
- Remove the potato stuffing from the oven, let cool briefly, then serve with gravy.