POTATO FILLING

Feeds 6

We were first introduced to potato filling in a church basement in Lancaster County, Pennsylvania. When the good folks who threw the potluck for us there pointed out the baking dish full of piping-hot potatoes and bread, Danny and I were confused. What was potato filling? “You’ve never heard of this?” they asked, amazed. “Oh, this is such a Dutchy dish!” (Dutchy is the adjective for Pennsylvania Dutch.) Danny ate some, since they had brought the gluten version for him to try, and he was instantly won over. Take creamy mashed potatoes and bread stuffing for the Thanksgiving table, combine them in a baking dish, dot them with butter, and bake until everything is hot and bubbling. We make this for our Thanksgiving dinner now.

• Fat for greasing the baking dish
• For the mashed potatoes
• 4 large russet potatoes, peeled and chopped into similar-size cubes
• 4 tablespoons unsalted butter, softened
• 2 to 3 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• For the stuffing
• 1 loaf gluten-free Sandwich Bread, diced into 1-inch cubes
• 4 tablespoons unsalted butter
• 1 large yellow onion, peeled and chopped
• 2 stalks celery, chopped
• 2 tablespoons chopped fresh sage
• For the filling
• 3 large eggs, at room temperature, beaten
• ½ cup heavy cream or coconut milk (optional)
• 4 tablespoons unsalted butter

Prepare to cook. Preheat the oven to 350°F. Grease the bottoms and sides of a 9 x 13-inch baking dish.

Cook the potatoes. Set a Dutch oven on the stove. Fill it three-quarters full with cold water and enough salt to make it taste like the ocean. Add the potatoes to the cold water. Bring the water to a boil over high heat, then reduce the heat to medium. Simmer until a knife slides right through one of the potatoes without any force, 10 to 15 minutes. Drain the potatoes into a colander in the sink. Let the potatoes steam there for about 5 minutes to allow them to dry.

Rice the potatoes. If you own a potato ricer or food mill, push the potatoes through it. Or, you could push the potatoes through a fine-mesh sieve with the back of a ramekin or wooden spoon.

Mash the potatoes. Put the potatoes back in the Dutch oven. Stir the softened butter into the potatoes and fold it in with a rubber spatula. Pour in the oil and continue to fold until the potatoes are a smooth puree. Season with salt and pepper.

Toast the bread. Spread the bread cubes out on a baking sheet. Put the baking sheet in the oven and toast the bread. After 10 minutes or so, toss the bread cubes around to another side. When all sides are toasted, about 20 minutes, take the bread out of the oven.

Make the stuffing. Set a Dutch oven over medium heat. Add the butter. When the butter has melted, add the onions and celery. Cook until the onions are soft and translucent, stirring occasionally, about 7 minutes. Add the sage and cook, stirring, until the scent is released, about 1 minute. Stir in the bread cubes.

Make the filling. Put the mashed potatoes and stuffing together in a large bowl. Add the eggs and fold them all together. If you feel the filling is not quite creamy enough, you can add the cream or coconut milk. Pour the filling into the prepared baking dish. Dot the top with the butter. Bake until the top is bubbling golden brown, about 45 minutes.

Serve. Afterward, lie down.

Feel like playing?

Try another herb, like thyme, in place of the sage. You could easily use another fat in place of the butter. Choose the one that works best for your family.