Follow these steps for perfect results
floury potato
peeled and mashed
all-purpose flour
milk
warm
butter
melted
salt
ground nutmeg
treacle
Clean and cook the potatoes until done.
Drain water and let potatoes dry.
Peel and mash the hot potatoes.
Add flour and mix thoroughly.
Let the potato-flour mixture stand in a warm place (around 50°C) for 3-4 hours or overnight.
Preheat oven to 150°C.
Melt butter.
Heat milk.
Add melted butter and warm milk to the potato mixture.
Add salt and nutmeg and mix well.
Taste and add treacle to desired sweetness.
Grease oven dishes and pour the mixture, filling them halfway.
Drizzle treacle on top of each casserole.
Bake in the preheated oven for 2-3 hours, or until golden brown and bubbly.
Expert advice for the best results
For a richer flavor, use full-fat milk and European-style butter.
Adjust the amount of treacle to your preference.
If the casserole starts to brown too quickly, cover it loosely with foil.
Everything you need to know before you start
15 minutes
Can be prepared a day ahead and baked just before serving.
Serve warm in the baking dish or portion into individual bowls. Garnish with a drizzle of treacle.
Serve as a side dish with ham or roast pork.
Accompany with a fresh green salad.
The sweetness of the Riesling complements the sweetness of the casserole.
Discover the story behind this recipe
Traditional Finnish Christmas dish
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