Potato Pudding
Origin: Madrid, Spain
Source: Anonymous, 1920
Ingredients
- 500 g potatoes
- 3 egg yolks
- 100 g sugar
- 250 ml milk
- butter
Instructions
- Cook the potatoes whole until tender. Peel them and press them through a potato ricer or fine sieve to create a smooth purée.
- Add the egg yolks and sugar to the purée and beat everything together thoroughly. Gradually incorporate the milk, stirring constantly until well combined.
- Grease a mold with butter and pour the mixture into it. Cook the pudding in a bain-marie (water bath) until set.