Potato Filling
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Potato Filling
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Savor a hearty scoop of Potato Filling—a fluffy casserole dish that makes a satisfying side or stuffing.
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Ingredients
- 3 pounds Russet potatoes peeled and quartered
- 10 tablespoons unsalted butter divided
- 1/2 large onion diced
- 4 medium celery ribs diced
- 2 lices white bread cubed
- 1 cup milk
- 1 large egg beaten
- Kosher salt to taste
Instructions
- Preheat the oven to 350°F. Grease a 9x13-inch casserole dish.
- Place quartered potatoes in a large pot of salted water. Bring to a boil, then reduce to a simmer until tender, about 15 minutes. Drain and set aside.
- In a skillet, melt 4 tablespoons butter over medium heat. Add diced onion and celery, cooking until soft and golden, about 20 minutes.
- Toast the bread cubes lightly until golden.
- Mash the potatoes and mix in the sautéed vegetables, toasted bread cubes, remaining butter, milk, and beaten egg. Season with salt. Transfer to the prepared dish and bake for 45 minutes until golden brown.
Nutrition Information
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Calories
204kcal
(10%)
Carbohydrates
24g
(8%)
Protein
4g
(8%)
Fat
11g
(17%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.4g
Cholesterol
41mg
(14%)
Sodium
41mg
(2%)
Potassium
526mg
(15%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
352IU
(7%)
Vitamin C
7mg
(8%)
Calcium
55mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 204 kcal
% Daily Value*
| Calories | 204kcal | 10% |
| Carbohydrates | 24g | 8% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 41mg | 14% |
| Sodium | 41mg | 2% |
| Potassium | 526mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 352IU | 7% |
| Vitamin C | 7mg | 8% |
| Calcium | 55mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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