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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Another Gladys favorite, this was a special occasion prep on STEAK night with Edith Bristow's Baked Onions and Ruskin grown fresh sliced tomatoes. Dessert was naturally Key Lime pie made with real key limes from outside her Marathon island way trailer. Ingredients:
4 medium potatoes |
3 eggs |
2 tablespoons of butter |
3/4 teaspoon of salt |
1/4 teaspoon of pepper |
1/2 teaspoon of onion powder or one small onion minced |
1 stalk of celery, strings removed chopped very fine |
8 sprig or so of fresh parsley chopped |
1/3 cup of sour cream or sweet heavy cream |
1/2 cup of evaporated milk |
Directions:
1. Peel and cube potatoes, cover with salted boiling water and boil rapidly for 8 minutes.
2. *note most potato recipes call for starting potatoes in cold water and bringing to a boil-G-ma Roberts said this method, par-cooked the potatoes so they stood up to later baking and they weren't mush to begin with. I believe in her method and follow it to this day. That is why we have tea kettles.
3. Beat eggs until frothy, add melted butter (or bacon fat) salt, pepper, onion powder (or one very small minced onion raw) and one finely chopped celery and parsley.
4. Stir in cream (sweet or sour) plus the evaporated milk.
5. Drain the potatoes thoroughly and add to the custard mixture.
6. Grease medium sized baking dish, pour in potato mixture and set this pan inside a bigger pan of hot water and bake for 30 minutes until a silver knife comes clean from the center of your glorious potato pudding. I don't have a silver knife, I suppose my stainless is okay.
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