Pennsylvania Dutch Potato Custard Recipe


MethodMain Ingredient


 Mashed potatoes1 1⁄2 Cup (24 tbs) (Cooked/Warmed)
 Butter2 Tablespoon, softened
 Honey1⁄3 Cup (5.33 tbs)
 Salt1⁄8 Teaspoon
 Egg yolks2
 Milk1⁄2 Cup (8 tbs)
 Lemon peel1 Teaspoon
 Lemon juice1⁄2 Teaspoon
 Egg whites2

Nutrition Facts

Serving size: Complete recipe

Calories 1895 Calories from Fat 320

% Daily Value*

Total Fat 36 g55.5%

Saturated Fat 20.4 g101.9%

Trans Fat 0 g

Cholesterol 446 mg

Sodium 701.2 mg29.2%

Total Carbohydrates 372 g123.9%

Dietary Fiber 30.3 g121.1%

Sugars 88.9 g

Protein 45 g89.8%

Vitamin A 26% Vitamin C 235.1%

Calcium 19.1% Iron 7.6%

*Based on a 2000 Calorie diet


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.