Amish Mashed Potato Stuffing

Our Mashed Potato Stuffing is an Amish classic that combines two recipes in one. Perfect for holiday dinners!

I’m Just Here for the Side Dishes.

Thanksgiving is great and I love a good roasted turkey, but let’s be honest…it’s the sides that I get excited.

Specifically, my grandpa’s sausage dressing recipe. An absolute gem that I make every for Thanksgiving and usually once or twice randomly because I can’t get enough.

I came across a version of Pennsylvania Dutch Mashed Potato Stuffing in an old cookbook and gave it a try one day when I was really feeling the comfort food vibes.

I put my own spin on this one, adding in extra seasonings and fresh herbs, and here we are with this creamy, dreamy potato stuffing that is a definite must try!

The texture is what makes this potato stuffing recipe special – creamy from the mashed potatoes but with little pockets of seasoned bread throughout. It’s comfort food that actually makes use of ingredients you probably already have, and it bakes up golden and slightly crispy on top.

3 Reasons You’ll Love This Amish Potato Stuffing

1. Perfect for using leftovers. Got leftover mashed potatoes or bread that’s getting stale? This recipe is the move.
2. Creamy, unique texture. Unlike regular stuffing, the mashed potatoes make this incredibly rich and smooth while the bread adds just enough texture to keep it interesting.
3. Foolproof holiday side. No worrying about getting the moisture level right like traditional stuffing – the potatoes keep everything creamy and prevent it from drying out.

Ingredients, Swaps, & Tips:

No stale bread? Tear fresh bread into pieces and bake at 250°F for 20-30 minutes until slightly dry. This actually works better than truly stale bread that’s gone hard.

Leftover mashed potatoes: This is perfect for using up holiday leftovers. If they’re already seasoned, taste before adding more salt and pepper.

Store-bought shortcut: Grab refrigerated mashed potatoes from the grocery store if you don’t have leftovers. Way easier than making them from scratch.

Make it ahead: Assemble the whole dish up to a day ahead, cover, and refrigerate. Add 10-15 minutes to the baking time if going straight from fridge to oven.

Herb variations: Fresh sage instead of dried makes this extra special, or try adding some fresh thyme along with the parsley.

Texture preference: Like it smoother? Pulse the torn bread in a food processor before mixing in. Want more texture? Leave the bread pieces slightly larger.

How to Make Mashed Potato Stuffing:

Veggies: Melt the butter in a large skillet over medium heat and then stir in the onion and celery. Let the veggies cook for about 5 minutes before stirring in the minced garlic and cooking for another minute to finish them off.

Potatoes: Add the already cooked mashed potatoes to a large mixing bowl and then add in the cooked celery, onion, and garlic from the skillet. Add the stale bread and seasoning.

Combine: Stir this altogether. The bread will disappear into the potatoes a bit and the mixture will become pretty uniform.

Bake: When you’ve finished combining the stuffing mix you can add it to a prepared 9×9 baking dish. Spread the mixture out into an even layer and then bake uncovered for 50 to 60 minutes.

The top should be a nice golden color and slightly crisp when the potato stuffing has finished baking! Serve this stuffing while it is good and hot. This is a great side dish to go with your Thanksgiving meal!

Storage

Reheat covered in a 350°F oven until heated through, about 20-25 minutes. Stir in a splash of broth about halfway through if things are looking too dry.

Store covered in the refrigerator for up to 4 days.

Freezes well for up to 3 months in a freezer-safe container.

Serving Suggestions:

This dish is perfect at your holiday table. Serve with turkey gravy over the top!

We like this with our maple cranberry sauce!

FAQs:

Seasoning:

You’ll want to taste and adjust the seasoning before baking this recipe.

If you’re using leftover mashed potatoes, you may need less salt and pepper as they’re probably already well seasoned.

If you’re using freshly made mashed potatoes, you may need more seasoning to really get the flavor to pop.

While you can use any brand of poultry seasoning, Bell’s Seasoning is a great choice, packing in lots of classic Thanksgiving flavor.

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