Pennsylvania Dutch Bread and Potato Dressing

In a large pot, cover the potatoes with salted water and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until tender, approximately 25 minutes. Drain and let steam dry for 1 to 2 minutes.

In a large skillet, melt 1/2 cup butter over medium heat. Add onions and celery; cook and stir until reduced and browned, about 30 minutes.

Preheat the oven to 350°F (175°C) and grease two 9x13-inch glass baking dishes.

In a stand mixer fitted with the paddle attachment, combine the cooked potatoes and 1/2 cup butter. Start on Low setting and gradually add 4 slices of torn bread, 1 cup milk, and 1 tablespoon of seasoned salt until combined. Add 4 more slices of torn bread and remaining 1/2 cup milk until combined, then add 2 more slices of torn bread while the mixer runs until desired consistency is reached.

Add the onion-celery mixture, 4 more slices of torn bread, 1/2 cup more butter, and 1 tablespoon of seasoned salt to the mixer bowl. Incorporate these ingredients, then add 2 to 4 more slices of torn bread while allowing the mixer to run.

Cut the remaining 1/2 cup butter into thin slices. Divide the dressing between the prepared baking dishes, top with the butter slices, and sprinkle with the remaining 1 tablespoon of seasoned salt. Cover the dishes with aluminum foil.

Bake in the preheated oven until the dressing is browned, approximately 1 hour.