Potato Stuffing

Preparation info
  • Makes

    12 to 13 cups

    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Potatoes keep this stuffing light—a great Pennsylvania Dutch favorite


  • 4 lbs. baking potatoes, peeled
  • 1 c. light cream
  • 1 c


  • Boil potatoes until tender; drain. Heat cream with ⅓ c. butter and whip mixture into potatoes.
  • Cut bread into small cubes; toss in ⅓ c. melted butter and toast in moderate oven (350°) 5 minutes.
  • Sauté onion and celery in remaining ⅓ c. butter. Remove from heat; stir in seasonings and parsley.
  • In a very large bowl, mix potatoes, giblets and oni