Potato Boats

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Preparation info

    • Difficulty

      Easy

Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

These little biscuits, like petits fours, are good served with fruit fools and all kinds of cream puddings. The amount given below makes about thirty-six biscuits.

Ingredients

  • 4 large potatoes, cleaned
  • 4 oz (110 g) butter, melted
  • 4 oz (110 g) caster sugar
  • 2 oz (50 g) plain flour
  • 2 yolks of eggs
  • A little salt
  • 1 whole egg, beaten

Method

Bake the potatoes and when cooked remove enough of the centres to provide 12 oz (350 g) of potato. Put through a sieve and allow to get cold. Add the butter and mix until smooth, then add the sugar, flour, egg yolks and salt. Mix into a smooth dough.

Turn out onto a floured surface and cut into four equal parts. Roll each part out and make into little balls the size of a walnut. Shape little boats, coat with the beaten egg and bake at gas mark 4/350°F/180°C for 20 minutes.

When Addison Q. Thatcher was elected Mayor of Toledo in 1931 on his platform of relief for the poor, his friends said congratulations on the potato trucks that were destined for the kitchen that Thatcher had maintained for the poor of the town.

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