Home › The Waldorf Kitchen › Potato Cheese Cakes

Potato Cheese Cakes

Peel and thoroughly wash enough potatoes to weigh about six ounces when boiled, and mash them well. In the meantime, put a quarter of a pound of lemon peel into a saucepan of water and boil until quite tender; remove it and drain and place in a mortar with four ounces of finely-crushed loaf sugar and pound thoroughly. Place this mixture in a basin containing the mashed potatoes and stir them well together, adding four ounces of warmed butter and a little hot cream. Then have in readiness some small pattypans lined with a good puff paste and fill them a trifle more than half with the potato pulp, sprinkle over them a little powdered sugar, place them in a hot oven, and bake for thirty minutes. Take them out, turn the cheese cakes out of the pan and let them get cold, then serve.