Pirjo's Potato Casserole
Part of Oskari's infamous 4-way fusion, 2019 Christmas Dinner to remember. One of his mom Pijo's classic Finnish recipes that are an absolute requirement for Christmas dinner.
- 2.5 kg mealy potatoes
- 50 g unsalted butter
- 0.75 dl flour
- 0.5-0.75 l milk
- 1 tbsp salt
- 2 tbsp golden syrup
Wash potatoes thoroughly, and boil with the skins on in unsalted water. Peel the potatoes while they're warm, and blend them in a blender together with the butter.
After the mash has cooled a bit, put in half of the flour. Let it malt for an hour. Mix the rest of the flour. Let it malt in a warm place (not hotter than 120°F) at least 3-4 hours, or preferably overnight. Stir the mash a few times during malting.
Add enough milk to make a runny mash. Mix in the salt and the syrup.
Use a casserole dish big enough that the mix only fills it half way, as it will expand while cooking. Bake in 300°F for about 3 hours.