Subj : Potato Pudding
To : All
From : Ben Collver
Date : Tue Jul 02 2024 10:40 am
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Potato Pudding
Categories: Puddings
Yield: 1 Pudding
1/2 c Butter; room temperature
1 1/8 c Sugar (226 g)
2 Lemons; juice and zest of
2 1/2 c Potatoes (678 g); chopped
A batch of your favorite
-homemade or store-bought
-puff pastry or pie crust.
Preheat oven to 425°F/218°C
Make or buy pastry.
Grease a pie or tart dish with butter or baking spray.
Roll out the pastry on a floured surface. Arrange pastry in baking
dish.
To blind bake the crust, cover the pastry with foil and fill the dish
with baking beans or another weight.
Bake at 425°F/218°C for 12 minutes. Reduce the temperature to
350°F/180°C for 10 minutes. The crust should be golden and set, but
not as brown as when a pie is completely finished baking. Keep the
oven at this temperature for baking the pie.
While the crust is in the oven and cooling after blind baking,
prepare the filling.
Peel the potatoes. Chop them into small cubes. Boil them until they
are cooked and tender (about 15 minutes). Drain off the cooking water
using a colander. Juice and zest the lemons. Put the cooked potatoes,
sugar, and butter in a sturdy bowl. Mash the potatoes and integrate
the butter and sugar into the mix. Make sure there are no lumps of
butter or potato. Stir in the lemon juice and zest.
Pour this mixture into the prepared pie crust.
Bake for 35-40 minutes until the pastry is brown and the filling
sets. Cool before serving.
Recipe by Marissa Nicosia
Recipe FROM: <
https://rarecooking.com/2021/03/26/a-potatoe-pudding/>
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