Pennsylvania Dutch Potato Custard
|Mashed potatoes||1 1⁄2 Cup (24 tbs) (Cooked/Warmed)|
|Butter||2 Tablespoon, softened|
|Honey||1⁄3 Cup (5.33 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Lemon peel||1 Teaspoon|
|Lemon juice||1⁄2 Teaspoon|
Preheat oven to 350° F.and grease a 1-quart casserole.
In a medium-size bowl, combine potatoes, butter, honey, and salt; stir to a creamy consistency.
Add egg yolks, milk, lemon peel, and juice.
Mix well, then fold in egg whites.
Pour into casserole and bake in preheated oven for about 25 minutes.