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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/>

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