Potato Stuffing (Printable Version)
A tasty potato dish with sweet sautéed celery, onions, and herbs, baked to a nice golden finish.
# Ingredients You'll Need:
→ Veggies
01 -
2 celery stalks, chopped
02 -
1 peeled and chopped medium onion
03 -
907 g peeled Russet potatoes cut into cubes
→ Dairy
04 -
57 g unsalted butter split in two parts
→ Liquids
05 -
240 ml chicken broth with low salt
→ Herbs and Spices
06 -
1 tsp dried thyme
07 -
1 tsp dried sage
08 -
Salt and pepper added as you like
# Detailed Preparation Steps:
01 -
Put the uncovered dish in a 175°C oven and cook for 25 to 30 minutes until the top turns golden and it's warmed through.
02 -
Warm up the oven to 175°C. Grease your baking dish and spread the mix in it evenly.
03 -
Add the softened veggies, broth, thyme, and sage to the mashed potatoes and stir it all up nicely.
04 -
After draining, mash the potatoes along with the rest of the butter and season with salt and pepper. Keep some texture, don’t overdo it.
05 -
Heat half the butter in a pan over medium. Toss in the onions and celery and cook them for around 5 minutes until they soften up.
06 -
Cook the cubed potatoes in salty water until you can poke them easily with a fork, about 15 to 20 minutes. Drain well.
# Helpful Tips:
01 -
Try homemade chicken broth for more taste. You can toss in some cooked sausage or bacon if you want it meatier. Adjust seasonings as you like.