Ingredients for Dutch Mashed Potatoes
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How to Make Dutch Mashed Potatoes
- Preheat oven to 350°F (175°C).
- Peel and chop 2 lbs russet potatoes into 1-inch cubes. Place in a large pot, cover with cold water, and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until fork-tender.
- Drain potatoes well and return them to the pot.
- Melt 1/4 cup butter in a large skillet over medium heat.
- Add 1/2 cup chopped onion and 1 cup chopped celery (or 1 cup creamed celery soup) to the skillet. Cook until softened, about 5-7 minutes.
- Stir the cooked onion and celery (or soup) into the potatoes. Add 2 large eggs, beating lightly with a fork before adding.
- Break 4 slices of bread into small, 1/2-inch pieces and add to the potato mixture.
- Season generously with salt and pepper to taste.
- Transfer the potato mixture to an 11x7 inch baking dish.
- Bake for 45 minutes, or until golden brown and bubbly.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
8g
Fat
42g
Carbs
7g
