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: MMMMM .