Mashed Potato Stuffing

Mashed Potato Stuffing is a classic, comforting stuffing made with mashed potatoes, toasted bread cubes, and fresh herbs. Serve with Vegan Turkey Roast or Vegetable Wellington and a side of Brussels Sprouts or Green Beans.

Easy Mashed Potato Stuffing

Mashed potato stuffing, also known as Pennsylvania Dutch potato filling, and sometimes referred to as Amish stuffing, is a delicious side dish that’s perfect for Thanksgiving dinner and throughout the holiday season.

This dish is savory and aromatic with fresh herbs, and the combination of bread and potatoes makes it pure comfort food. It’s a hearty, satisfying addition to the table that pairs easily with the rest of the holiday spread.

Ingredients for Mashed Potato Stuffing

​Here’s what you’ll need for this recipe. Exact amounts are listed on the printable recipe card at the bottom of the post.

• White Bread – Italian bread is preferred for its chewy crust and dense crumb. 
• Mashed Potatoes – We’re using already-prepared mashed potatoes, so if you’ve got holiday leftovers, this is a great way to repurpose them.
• Onion and Celery – The base for traditional stuffing flavor.
• Butter – Used twice: cold for sautéing the vegetables and melted for stirring into the stuffing mixture.
• Fresh Herbs – ​A mix of fresh sage, parsley, and thyme that will make your kitchen smell like Thanksgiving.
• Broth – I use vegan chicken broth. Vegetable broth works just as well but may require additional seasoning.
• Simple Seasonings – Kosher salt and ground black pepper for seasoning to taste.

How to Make Mashed Potato Stuffing

STEP ONE: Prep. Preheat the oven to 350°F. Line a baking sheet with parchment paper. Spray an 8×8-inch baking dish with non-stick cooking spray. 

STEP TWO: Toast the Bread. Spread bread cubes on a baking sheet in a single layer. Toast for 10 minutes, until dry and lightly golden. Set aside.

STEP THREE: Cook the Vegetables. Set a large skillet over medium heat and add 3 tablespoons of butter. When the butter is melted, add the onion and celery. Cook for 3 minutes, stirring frequently, until softened. 

STEP FOUR: Add the Herbs. Stir in sage, parsley, and thyme and cook 1 minute. Remove from heat.

STEP FIVE: Put it Together. In a large bowl, gently stir together the prepared mashed potatoes, toasted bread cubes, and sautéed vegetables. Add the 2 tablespoons of melted butter. Drizzle in broth a little at a time, stirring gently,  until mixture is moist but not soggy. Adjust seasoning to taste with salt and black pepper.

STEP SIX: Bake. Transfer to the prepared baking dish. Bake at 350°F, uncovered, for 45–55 minutes, until the top is crisp and golden.

Does This Stuffing Need Gravy?

Not necessarily. The mashed potatoes add enough moisture on their own. If you want to serve it with gravy, a simple brown gravy is the best choice. Its rich, savory flavor balances the potatoes and bread without overpowering the herbs.

Storage and Reheating

• Store leftover dressing in an airtight container in the refrigerator. To reheat, place in a baking dish, cover with foil, and warm in a 350°F oven for 15–20 minutes. For smaller portions, microwave until heated through.
• Leftover Idea: Use chilled stuffing to make a stuffing frittata   

More Stuffing Recipes You’ll Love

• Vegan Cornbread Dressing
• Zucchini Stuffing Casserole
• Sourdough Stuffing Muffins
• Vegan Wild Rice Stuffing

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Mashed Potato Stuffing Recipe

Mashed Potato Stuffing, also known as Pennsylvania Dutch potato filling or Amish stuffing, is a savory side dish that's perfect for Thanksgiving and throughout the holiday season.

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Course: Side Dish

Cuisine: American

Keyword: Christmas, comfort food, make-ahead, mashed potatoes, stuffing, Thanksgiving, vegan, vegetarian

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 15 minutes minutes

Servings: 6

Author: Holly Gray

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Ingredients

• 3 cups Italian white bread cubed into 1-inch pieces
• 3 tablespoons butter
• 1 medium onion finely chopped
• 1 cup celery finely chopped
• 1 tablespoon fresh sage finely chopped
• 1 tablespoon fresh parsley chopped
• 1 teaspoon fresh thyme leaves optional, for extra depth
• 3 cups mashed potatoes homemade or prepared instant, slightly thicker than usual
• 2 tablespoons butter melted
• ½ cup vegetarian chicken-style broth or vegetable broth
• kosher salt and ground black pepper to taste

Instructions

• Preheat the oven to 350°F. Line a baking sheet with parchment paper. Spray an 8×8-inch baking dish with non-stick cooking spray.
• Spread bread cubes on a baking sheet in a single layer. Toast for 10 minutes, until dry and lightly golden. Set aside.
• Set a large skillet over medium heat and add 3 tablespoons of butter. When the butter is melted, add the onion and celery. Cook for 3 minutes, stirring frequently, until softened.
• Stir in sage, parsley, and thyme and cook 1 minute. Remove from heat.
• In a large bowl, gently stir together the prepared mashed potatoes, toasted bread cubes, and sautéed vegetables. Add the 2 tablespoons of melted butter. Drizzle in broth a little at a time, stirring gently,  until mixture is moist but not soggy. Adjust seasoning to taste with salt and black pepper.
• Transfer to the prepared baking dish. Bake at 350°F, uncovered, for 45–55 minutes, until the top is crisp and golden.

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