How to make it

  • Peel and cube potatoes, cover with salted boiling water and boil rapidly for 8 minutes.
  • *note most potato recipes call for starting potatoes in cold water and bringing to a boil-G-ma Roberts said this method, par-cooked the potatoes so they stood up to later baking and they weren't mush to begin with. I believe in her method and follow it to this day. That is why we have tea kettles.
  • Beat eggs until frothy, add melted butter (or bacon fat) salt, pepper, onion powder (or one very small minced onion raw) and one finely chopped celery and parsley.
  • Stir in cream (sweet or sour) plus the evaporated milk.
  • Drain the potatoes thoroughly and add to the custard mixture.
  • Grease medium sized baking dish, pour in potato mixture and set this pan inside a bigger pan of hot water and bake for 30 minutes until a "silver" knife comes clean from the center of your glorious potato pudding. I don't have a silver knife, I suppose my stainless is okay.

Reviews & Comments 4

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    " It was excellent "
    wynnebaer ate it and said...
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    " It was excellent "
    sparow64 ate it and said...
    Oh WOW! Glad I found this one! LOVE it!
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  • tnacndn 10 years ago
    This sounds sooooooooooooo good!!!!!
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  • pinkkitchen 10 years ago
    We had a wonderful dinner, thank you :))
    Was this review helpful? Yes Flag

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