Amish Potato Stuffing (Print-Friendly Version)

A rich, savory potato side with caramelized onions, celery, and herbs baked to golden perfection.

# Ingredients Required:

→ Vegetables

01 - 907 g Russet potatoes, peeled and diced
02 - 1 medium onion, diced
03 - 2 stalks celery, chopped

→ Dairy

04 - 57 g unsalted butter, divided

→ Liquids

05 - 240 ml low-sodium chicken broth

→ Herbs and Spices

06 - 1 tsp dried sage
07 - 1 tsp dried thyme
08 - Salt and pepper, to taste

# Detailed Directions:

01 - Boil diced potatoes in salted water until fork-tender, approximately 15 to 20 minutes, then drain thoroughly.
02 - Melt 28 g of butter over medium heat in a skillet, then sauté diced onions and chopped celery until softened, about 5 minutes.
03 - Combine drained potatoes with remaining butter, salt, and pepper, mashing until slightly chunky.
04 - Incorporate sautéed vegetables, chicken broth, dried sage, and dried thyme into mashed potatoes, mixing until evenly combined.
05 - Preheat the oven to 175°C. Transfer the mixture into a greased baking dish and smooth the surface.
06 - Bake uncovered for 25 to 30 minutes until the stuffing is heated through and the top is golden brown.

# Helpful Advice:

01 - For enhanced flavor, use homemade chicken broth. Consider adding cooked sausage or bacon for a heartier preparation. Season to taste.

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