THE ORIGINAL ‘RECEIPT’

POTATO PUFFS

2 cups of mashed potato.

Put in a pan add-

yolks of 2 eggs

3 tablespoons of cream

1 tablespoon of butter

salt and pepper to taste.

Stir constantly over the fire until the potatoes are light and hot.

Take from the fire and stir in the well beaten whites of the eggs then put the potatoes carefully in greased gems and bake in a quick oven.

~Stewart, Louisa Marshall. Mrs. Stewart’s Recipe Book – handwritten. Loaned by Ialeen Norsworthy and compiled by her mother. Hamilton, Ontario: from the late 1800’s.

THE UPDATED RECIPE

• 2 c. mashed potatoes
• 3 Tb. cream
• 1 Tb. butter
• ¼ tsp. salt
• dash of pepper
• 2 eggs, separated.

Preheat oven to 400F.

Liberally grease muffin tins with butter.

In a saucepan, combine the mashed potatoes, cream, butter, seasonings, and egg yolks.

Beat well, with a fork, over medium-low heat, until warm, smooth and fluffy.

Beat the egg whites with a rotary beater, in a mixing bowl, until they form stiff peaks.

Fold the beaten egg whites into the potato mixture, and beat with a fork until smooth and light.

Spoon the mixture into well-buttered muffin tins, filling them almost level to the tops.

Bake at 400F for about 40 to 45 minutes, until puffed and golden brown in appearance.  

Remove from the oven, and very carefully take them out of the muffin tins.

Serve immediately.

Yield: approximately 8 puffs.

These are very light and delicate.

A note from Patricia: Yep, these are pretty yummy. You can never go wrong with potatoes, of course, but these are so airy and fluffy, which makes them extra special. These are tasty with butter and fresh chives (to be honest, I ate a couple for breakfast), but I also doused these in gravy as a delicious accompaniment to the “Mock Duck” recipe. And I would imagine that kids would love them…. muffin-shaped creamy potatoes? Yes, please.

POTATOES MASHED.  ….

After Lady-day, when the potatoes are getting old and specky, and in frosty weather, this is the best way of dressing them.  You may put them into shapes, egg them with the yolk of egg, and brown them very slightly before a slow fire.

~A Lady. The New London Cookery, and Complete Domestic Guide. London: G. Virtue, 1827.