Pennsylvania Dutch Potato Custard Recipe
Ingredients
1 1/2. cups mashed potatoes, freshly cooked or warmed
2 tablespoons butter, softened
1/3 cup honey
1/8 teaspoon salt
2 egg yolks, beaten
1/2 cup milk
Grated peel of 1/2 lemon
Juice of 1/2 lemon
2 egg whites, stiffly beaten
Directions
Preheat oven to 350° F.and grease a 1-quart casserole.
In a medium-size bowl, combine potatoes, butter, honey, and salt; stir to a creamy consistency.
Add egg yolks, milk, lemon peel, and juice.
Mix well, then fold in egg whites.
Pour into casserole and bake in preheated oven for about 25 minutes.
In a medium-size bowl, combine potatoes, butter, honey, and salt; stir to a creamy consistency.
Add egg yolks, milk, lemon peel, and juice.
Mix well, then fold in egg whites.
Pour into casserole and bake in preheated oven for about 25 minutes.
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