Potatoes Excaloped
Potatoes Excaloped is a simple side of mashed potato baked in individual molds until golden. The recipe comes from the nineteenth century Household Cyclopedia, and its main trick is browning both sides: the potatoes go back into the oven after being turned out, so each portion gets a crisp, buttery breadcrumb crust all the way around. It uses only three ingredients and works well beside roast meat.
Instructions
Boil the peeled potatoes in water until a knife slides into them easily, then drain them well.
Mash the potatoes until no lumps remain.
Grease small pans or ramekins with butter. Divide the mashed potatoes between them and smooth the tops with the back of a spoon.
Cut a cross into the top of each portion and sprinkle fine breadcrumbs over the surface.
Melt a little butter and flick a few drops over the breadcrumbs with a brush.
Bake in the oven until the tops are browned. Carefully turn each portion out of its mold and return it to the oven so the other side browns too.
Serve the potatoes hot.
Make it personal.
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