A 1920s cookery book recommends these potatoes as a side dish for a pre-theater dinner. They would accompany a green vegetable, such as peas or green beans, on a serving platter.
In Edwardian times, there were no Yukon Gold potatoes — they weren't widely available until 1980 — but because they perform so well with this treatment, we don't feel guilty about being historically inaccurate. Also, back then the kitchen staff would have forced the potato-onion mixture through a fine sieve to obtain a smooth-as-silk puree. You can do that if you like, but we thought the potatoes were good without that step.
Line a work surface with a few layers of paper towels.
Fill a large pot with several inches of water, add the onion wedges and bring to a boil over high heat. Reduce the heat to medium and cook until the onion is very soft, about 40 minutes, keeping the water at a low boil. Use a slotted spoon to transfer the onion to a colander and allow to drain for several minutes, then transfer to the paper towels. Use more paper towels to press on the onion, extracting as much of the moisture as possible. Transfer to a blender and puree until smooth.
Preheat the oven to 350 degrees. Grease a baking sheet with nonstick cooking oil spray.
Add the potatoes to the water in the pot; add water if needed to cover the potatoes by 1 inch. Increase the heat to medium-high and bring to a boil, then reduce the heat to medium and cook uncovered for 12 to 15 minutes or until the potatoes can be easily pierced with the tip of a knife. Drain in a colander.
Return the empty pot to the stove over medium heat. Return the potatoes to the pot and cook, tossing, for 1 to 2 minutes or until their moisture has evaporated.
Use a potato ricer to shred the potatoes into a large mixing bowl, or place the potato pieces in the mixing bowl and mash with a potato masher.
Add the pureed onion to the potatoes and combine, then quickly beat in the butter and egg yolks. Add the salt and pepper. Beat in 1 to 2 tablespoons of cream, keeping the mixture thick enough to hold its shape; if it is too thin, return the mixture to the pot over medium heat and cook, stirring constantly, to dry it out a little.
Use a fork to beat the remaining whole egg in a small bowl. Spread the bread crumbs on a small plate. Use your hands to form the potato mixture into 21 golf-ball-size balls (about 1 1/2 ounces each). Brush the balls with the beaten egg and sprinkle with a little parsley, then dip them in the crumbs, rolling to coat evenly. Transfer to the prepared baking sheet.
Bake for 20 minutes, until heated through. The potato balls will brown slightly. Serve hot.
Found this article in the newspaper for food to serve while watching the TV series Downtown Abbey.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (222g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 309 | ||
Calories from Fat: 90 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10g | 13 % | |
Saturated Fat 5g | 25 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 123.5mg | 38 % | |
Sodium 240.4mg | 8 % | |
Potassium 749.9mg | 20 % | |
Total Carbohydrate 46.8g | 14 % | |
Dietary Fiber 5g | 20 % | |
Sugars, other 41.8g | ||
Protein 8.8g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 309
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