Subj : Potatoe Pudding
To   : All
From : Ben Collver
Date : Fri May 03 2024 10:27:29

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Potatoe Pudding
Categories: Puddings
     Yield: 1 Pudding

     1 lg Potato; peeled and cubed
   1/2 c  Butter; melted
   1/4 c  White wine
     3    Eggs; separated, (3 yolks,
          -1-1/2 whites)
     1 tb Sugar
   1/4 ts Nutmeg

 Preheat oven to 350°F. Butter or spray a small baking dish (or
 ramekins) **.

 Boil potatoes until they can be pierced with a fork (about 10
 minutes). Transfer to a food processor, then add the melted butter,
 white wine, egg yolks + whites, and nutmeg. Pulse until completely
 smooth. Pour mixture into baking dish and smooth the top with a
 spatula. Bake for 30 minutes, until top is puffed and golden brown.
 Let cool on a wire rack and serve warm or at room temperature.

 * Note: Why do we halve most of these recipes? Because they often
 make a large quantity, because usually we're feeding just a few
 people, and, most importantly, because they're experiments. Neither
 of us wants to waste ingredients, so wherever possible, we make a
 smaller quantity to see how it turns out.

 ** Note: I used a 6.5" square Corning Ware casserole "borrowed" (um,
 several years ago) from my mom, who received it as a wedding gift in
 the 70s. The pudding layer was fairly shallow in this small dish –
 probably too shallow for an 8" square – so ramekins would work
 nicely too.

 Recipe by Marissa Nicosia

 Recipe FROM:
 <https://rarecooking.com/2015/10/26/to-make-a-potatoe-pudding/>

MMMMM

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