Amish Style Potato Dressing Recipe

A Bowl Full of Memories

I first had this potato dressing at a friend’s farm. Her grandma was Amish. She cooked with such simple joy. The smell from her kitchen was wonderful.

I asked for the recipe right away. She just smiled and wrote it on a napkin. I still have that napkin today. It reminds me that the best food is made with love.

Why This Dish is Special

This isn’t just food. It is a warm hug on a plate. It turns simple potatoes and bread into something magical. Doesn’t that sound nice?

It matters because it teaches us not to waste. We use stale bread and leftover mashed potatoes. It shows us how to make something from nothing. That is a good lesson for life.

Let’s Get Cooking

First, melt your butter in a big pan. Add your onion and celery. Cook them until they smell amazing and get soft.

Now, mix in your mashed potatoes, egg, and spices. Be gentle when you fold in the bread cubes. You want them to get cozy with the potatoes. What is your favorite smell from your kitchen? Mine is onion and butter cooking.

A Little Secret for You

Fun fact: This dish is called “dressing” not “stuffing” because the Amish often bake it in a pan. They don’t always put it inside a bird. I think that’s clever.

Using stale bread is the real trick here. It soaks up all the good flavors. It makes the dressing light and fluffy. Fresh bread would just get mushy.

Sharing is the Best Part

When it comes out of the oven, it will be golden and perfect. Let it sit for a few minutes. Then, sprinkle on some fresh parsley.

This dish is best shared. It brings people together around the table. Do you have a food that makes you think of family? I would love to hear about it.

Your Turn in the Kitchen

Now you have the recipe. It is a simple one. I hope you try it and make your own memories.

What leftover food do you like to turn into a new meal? For me, it’s always potatoes. They are so forgiving and kind. Just like a good friend.

Ingredients:

Ingredient	Amount	Notes
unsalted butter	4 tablespoons
yellow onion	1 medium, diced	about 1 cup
celery	3 ribs, diced	about 1 cup
mashed potatoes	3 cups (630 g)	prepared
egg	1 large	room temperature
dried parsley	1 tablespoon
kosher salt	1/2 teaspoon
black pepper	1/4 teaspoon
stale whole wheat bread	6 slices	diced into 1/2-inch cubes
parsley	chopped for garnish

Amish Potato Dressing: A Cozy Kitchen Memory

Hello, my dear. Come sit with me for a moment. I want to share a recipe from my own grandma’s kitchen. This is Amish Potato Dressing. It’s soft, warm, and feels like a hug from the inside. I always make it when the family comes over. The smell fills the whole house with love.

We call it “dressing” because it bakes in its own dish. It’s perfect beside a roast chicken. Or you can eat it straight from the pan! I still laugh at that. My grandson once ate two helpings before dinner was even ready. Let’s get your hands in the flour, shall we?

Ingredients

• 4 cups mashed potatoes
• 1/4 cup butter
• 1 medium onion, chopped
• 2 celery stalks, chopped
• 1 large egg, room temperature
• 1/4 cup fresh parsley, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 cups bread cubes, slightly stale

Instructions

Step 1: First, turn your oven to 350°F. Let it get nice and warm. Find your big, sturdy skillet. You will use it on the stove and in the oven. This saves you from washing an extra pan. I love a good kitchen shortcut.

Step 2: Now, put your skillet on the stove. Melt the butter over a medium flame. Watch it bubble gently. Doesn’t that smell amazing? Once it’s melted, toss in your chopped onion and celery. We cook them until they are soft and sweet.

Step 3: This is where the magic happens. Take the skillet off the heat. Add your mashed potatoes, the egg, parsley, salt, and pepper. Mix it all together. It will look like a lovely, lumpy cloud. (A hard-learned tip: let your egg sit out first. A cold egg can make the potatoes tricky to mix.)

Step 4: Now for the bread. Gently fold in your bread cubes. Be kind to them, just stir until they are dressed in potato. This gives the dressing its wonderful texture. Some parts will be soft, others a little chewy. Do you like your dressing smooth or with more texture? Share below!

Step 5: Slide the whole skillet into your hot oven. Bake it for about half an hour. You will know it’s done when the top is golden brown. I like to peek through the oven window. It’s so exciting to watch it turn gold. Garnish with a little fresh parsley for a pop of color.

Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings
Category: Side Dish

Three Tasty Twists on a Classic

This recipe is wonderful as it is. But sometimes, it’s fun to play with your food. I like to add little changes depending on the season. It makes an old recipe feel new again. Here are three of my favorite ideas for you to try in your own kitchen.

The Savory Herb Boost: Add a spoonful of sage and some thyme. It smells like a holiday in a bowl.

The Cheesy Delight: Stir in a big handful of sharp cheddar cheese. Everything is better with cheese, I think.

The Garden Veggie Patch: Mix in some cooked carrots and peas. It adds a sweet little crunch.

Which one would you try first? Comment below!

Serving Your Masterpiece

Now, what to serve with your beautiful dressing? It is the friendliest side dish. I love it with a simple roasted chicken. The juices from the chicken are so good spooned over the top. It’s also wonderful with pork chops or a big holiday turkey.

For a drink, I have two choices. A cold glass of apple cider is perfect for the kids. For the grown-ups, a pale ale tastes lovely with the savory flavors. It cuts through the richness just right.

Which would you choose tonight?

Keeping Your Potato Dressing Cozy

This dressing is wonderful for making ahead. Let it cool completely after baking. Then cover it tightly and put it in the fridge. It will stay happy there for up to three days.

You can also freeze it for a later meal. I wrap portions in foil and place them in a freezer bag. This way, a warm dinner is always close by. I once forgot to label my frozen bag. We had a fun mystery meal that night!

To reheat, just warm it in the oven until hot. This saves so much time on a busy day. Batch cooking matters because it brings family together easily. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Hiccups

Is your dressing too dry? The mashed potatoes might be the reason. Use potatoes made with milk and butter for a moist result. I remember when my first batch was a little crumbly.

If the top is not golden, your oven might be too cool. An oven thermometer helps you know the true temperature. Getting the color right makes the flavor even better.

Are the bread cubes getting soggy? Make sure your stale bread is truly dry. Fresh bread will turn to mush in the mix. This matters because good texture makes every bite a joy. Which of these problems have you run into before?

Your Potato Dressing Questions Answered

Q: Can I make this gluten-free? A: Yes! Just use your favorite gluten-free bread. Cut it into cubes and let it get stale first.

Q: Can I make it ahead? A: You can mix it a day before. Keep it covered in the fridge until you are ready to bake.

Q: What can I use instead of celery? A: Chopped carrots work nicely. They add a little sweetness and a nice crunch.

Q: Can I double the recipe? A: Of course! Use a bigger baking dish. You might need a few more minutes in the oven.

Q: Any extra tips? A: A sprinkle of paprika adds lovely color. *Fun fact: Paprika comes from dried, ground peppers!* Which tip will you try first?

From My Kitchen to Yours

I hope this recipe finds a place at your table. It is a simple dish that feels like a hug. I love hearing your stories and seeing your creations.

Your own kitchen adventures are the best part. Sharing them makes our community so special. Have you tried this recipe? Tag us on Pinterest!

Happy cooking! —Elowen Thorn.