Indulgent potato salad
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The traditional recipe of the potato dish is the perfect companion to salty meat.
Ingredients, about 3 litres of ready-made box
2,5 kg of Siikli, Nicola or other firm potatoes 2 tbsp wheat;flour 1 l red milk 100 g butter 3 tsp salt 1 tsp white pepper 0.5 tsp ground nutmeg 1 tbsp syrup 1 tbsp 10 tbsp boil the potatoes in their skins until cooked. Save a cup of cooking water. Peel the potatoes in a bowl and chop finely. Sprinkle with flour. Mash the potato mixture, spoon a little cooking water into the mixture to make a more pliable paste. Get to the thickness of mashed potatoes at this stage.
Cover the container with a lid or foil and leave to soak. Stir once or twice during absorption.
Add the melted butter to the bowl. Start to grind the mixture with a whisk and add the milk until the mixture becomes löysää (löysempää like mashed potatoes). Season with salt, white pepper and nutmeg. Add syrup if the potato is not sufficiently absorbed. It may be surprisingly sweet at this stage as the sweetness evens out as it bakes.
Place the soaked potato mixture in a greased baking tray or foil pan. The pan should be undercooked as the food will rise by about 20% in the oven.
Bake the potato dish at 150°C for a couple of hours without a lid.
After the sauna, place the potatoes on the table for a few hours. Another option is to keep the potato dish in a 75 degree oven for 2 hours, then remove the lid and let it rest for an hour.
While the potatoes are cooking, the starch turns to sugar. A temperature range of 62-75C is required for the process (two different types of cooking in the potato). Absorption occurs at lower temperatures, but takes longer.
