This flavorful mashed potato stuffing recipe is a tradition at my Thanksgiving dinner table. It's a mouth-watering baked stuffing with creamy mashed potatoes, which makes it extra filling, extra comforting, and extra delicious.
Mashed potato stuffing, sometimes also known as Irish potato stuffing, Amish potato stuffing, or potato dressing, is quite simply baked stuffing with mashed potatoes.
Stuffing is usually made for Thanksgiving, Christmas or any other meal during the holiday season. This is an incredibly filling stuffing recipe, and perfect to pair with any entree, including roast dinners.
Why you'll love it
- A great way to use up leftover mashed potatoes
- Flavorful and simple stuffing recipe
- Perfect for Thanksgiving, or any other dinner
- Vegetarian stuffing recipe, with a vegan option
- A fantastic alternative to your standard stuffing
- The kids will love it
- Customize the recipe to suit your preferences
- Only 10 minutes of preparation required
Onion: A yellow, white or brown onion would work best.
Bread: Use day old bread. I like to use sliced wholemeal bread, sourdough loaf or any other bread that I have on hand. You'll have better results if the bread is a little dry, and not freshly baked.
Celery: Adds fantastic flavor to the stuffing. Can be omitted.
Butter: Is used to sauté the onion and celery, and prevents the stuffing from becoming too dry.
Seasoning: Black pepper, dried sage and Italian seasoning or dried mixed herbs are used to flavor the dish. You can substitute these with any spices or herbs that you like, or use a premade or store bought stuffing seasoning mix instead.
You can find full instructions + ingredient measurements in the recipe card at the bottom of this page
One: Melt butter in a skillet over medium heat. Add diced onion and celery, and sauté for a few minutes until the onion is soft.
Two: Combine the buttered celery and onions with mashed potatoes, torn or cubed bread, and seasoning. Transfer this to an 8 inch or 9 inch square baking dish, or any other oven safe dish that the stuffing will fit into.
Three: Bake the stuffing at 350 F / 180 C for about 45 minutes, or until the top is starting to turn golden brown.
- Make sure to sauté the celery and onion well, as this will add more flavor to the dish.
- Use your favorite bread. Whole wheat bread is a great option, but baguettes, white sandwich bread or any stale bread will work fine. Avoid using sweet bread.
- For a quick version, use store bought mash, or instant mashed potatoes.
- Keep the crust on the bread to give the stuffing a good texture.
Stuffing is traditionally served as a side dish for Thanksgiving, and this recipe is perfect for the occasion. You can also serve it as a delicious side dish with any other entree, particularly around the holiday season.
Vegan version: Make sure to use vegan mashed potatoes, and a vegan butter alternative. You can find these in most grocery stores and supermarkets.
Different seasoning: Change the flavors in the dish by using different seasoning. You can use any spices or herbs that you like. For example, try adding rosemary, thyme, garlic powder, paprika, poultry seasoning or nutmeg.
Other additions: The potato stuffing can easily be adapted to suit your preferences. Feel free to add for example cooked sausage, Sauteed Spinach, Air Fryer Mushrooms, corn, kale, cooked broccoli, sliced carrots or any other vegetables that you like.
To make this easy recipe, you will need a skillet, frying pan or pot to cook the onion and celery. Additionally, you will need a baking dish, casserole dish or any other oven safe dish to bake the stuffing.
You can make this stuffing in one pot by using a cast iron skillet. First, sauté the onion and celery, and then transfer the skillet to the oven to bake.
Leftover mashed potato stuffing can be stored in a refrigerator in a sealed container for up to 4 days. It can also be frozen for up to 6 months.
Defrost and thaw frozen stuffing in a refrigerator overnight, and reheat it in an oven or microwave for a few minutes. Serve the dish hot as a side dish in future meals.
As this stuffing stores and freezes well, it's a great make ahead side dish for Thanksgiving. You can prepare it months in advance, and freeze it until November. This will save you a lot of time cooking for the holidays.
Frequently asked questions
Yes! You can freeze potato stuffing for up to 6 months.
Potato stuffing is simply stuffing made with mashed potatoes. It's a filling and tasty side dish, usually served on Thanksgiving.
You might also like these recipes
- Sausage Apple Stuffing
- Slow Cooker Green Beans
- Instant Pot Green Beans
- Instant Pot Mashed Sweet Potatoes
- Gluten Free Turkey Gravy
- Garlic Parmesan Brussels Sprouts
- Slow Cooker Red Cabbage
If you make this recipe, make sure to post a photo to Instagram with #hintofhealthy!
- 2 cups mashed potatoes
- 4 slices bread
- 1 onion
- 2 celery sticks
- 2 tablespoon butter
- 1 teaspoon dried sage
- 1 teaspoon mixed dried herbs
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- Preheat the oven to 350 F / 180 C,
- Melt butter in a skillet over medium heat. Add diced onion and celery, and sauté for a few minutes until the onion is soft.
- Combine the buttered celery and onions with mashed potatoes, torn or cubed bread, and seasoning. Transfer this to an 8 inch or 9 inch square baking dish, or any other oven safe dish that the stuffing will fit into.
- Bake the potato stuffing for about 45 minutes, or until the top is starting to turn golden brown.
- Refrigerate leftovers for up to 4 days, or freeze them for up to 6 months.
- This is a great make ahead side dish for Thanksgiving.
- Use your favorite mashed potato recipe, store bought mashed potatoes or instant mashed potatoes.
- Use any size casserole dish or baking dish, as long as it will fit your stuffing. I use a 9 inch square dish.
- Feel free to use any seasoning that you like, or add for example cooked sausage or vegetables if you prefer.
Food safety tips
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove