Potato Puff
Recipe No. 626 from the U.S. Army's WWII cookbook — Vegetables. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Recipe No. 626 from the U.S. Army’s WWII cookbook — Vegetables. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Ingredients
- Milk, evaporated — 1¼—14½ ounce cans
Water (for milk) — 1 pint (½ No. 56 dipper)
- Potatoes, white, mashed — 32 pounds (16 No. 56 dippers)
- Egg yolks, beaten — 15 yolks (⅓ No. 56 dipper)
- Butter, melted — ¾ pound (½ mess kit cup)
- Salt — as needed
- Pepper — as needed
Directions
Key ingredients
- Combine milk, water, potatoes, egg yolks, ¾ of the butter, salt and pepper; mix well.
- Place potato mixture in well-greased baking pans. Pour remaining butter over top.
- Bake in moderate oven (375° F.) until light brown.
Notes
SCALED TO 8 SERVINGS (the original is ÷12.5): Milk, evaporated — ½ can (14½ oz) Water (for milk) — 2½ tbsp Potatoes, white, mashed — 2 lb 9 oz Egg yolks, beaten — 1¼ yolks Butter, melted — 1 oz Salt — to taste Pepper — to taste
Chopped chives, pimientos or green peppers may be added to the potato mixture.
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 626, Vegetables. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.