Prep 20 mins
Cook 3 hrs
The traditional way of making one of the Finnish Christmas staples. Flour is added to warm, mashed potatoes and the mixture left to stand in a warm place for several hours. The amylase in the flour begins to break down the potato starch into sugars, sweetening the dish. Now, try as I might, I can never get it to work well enough and have to resort to the modern way of adding treacle!! So, I'm listing it as an optional ingredient!
- 1 kg floury potato
- 50 ml all-purpose flour
- 500 ml milk
- 50 g butter or 50 g margarine
- 7.39 ml salt
- 2.46 ml ground nutmeg
- 29.58-44.37 ml treacle (optional)
- Brush potatoes clean and place in a pot. Add enough water to just cover the potatoes and cook until done.
- Pour off water and wait for the moisture to evaporate. Once they feel dry, peel and mash hot potatoes. Add flour, mix, and let the mixture stand in a warm place (around 50 C - not a lot warmer than that or the process will be stopped) for 3-4 hours or overnight.
- Preheat oven to 150°C.
- Melt butter. Heat milk. Add melted butter and warm milk into the potato mixture, along with salt and nutmeg. Mix well.
- Taste the casserole and if it's not as sweet as you would like, add treacle to taste and mix.
- Pour into greased oven dishes. Only fill the dishes half full as the casserole will bubble and rise a lot in the oven.
- Drizzle some treacle on top of each casserole. Bake in the preheated oven for 2-3 hours.
Wow! I have no idea if this is like the Finnish potato casserole! I made as directed, and added a tablespoon of molasses, which I think is the same as treacle. I probably didn't need to, as this is very sweet. I've never had a potato casserole like it before. Delicious and festive! Thanks, stormylee! Made for PAC Fall 2009.