Potato Balls

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (2)

mashed potatoes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
butter, the mixture to be not too thin, shaped into balls and browned in the oven, but neither egged nor crumbed. Use very little butter, for if too rich they will not rise. ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (4)

Mix mashed potatoes with butter. The mixture should not be too thin.
Shape the mixture into balls.
Brown the balls in the oven. Do not egg or crumb them.
The potato balls should be half the size of a poached egg, light and crisp, and a pretty brown.

Original Text

"Potato Balls." Cornwall Terrace way.
These should be half the size of a poached egg—light and crisp and a pretty brown; they are made of mashed potatoes and butter, the mixture to be not too thin, shaped into balls and browned in the oven, but neither egged nor crumbed. Use very little butter, for if too rich they will not rise.

Notes

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