I don’t cook potatoes that often because no one in this house really likes potatoes. Sadik thinks they give him gas. Yaseen only eats potatoes if they are fries or chips. But when I go to the market and I see a mountain of newly harvested potatoes that look wet and cover in mud, I always want to buy them. They are rich and hearty. It’s like missing out something great to just walk away from them.
Believe it or not, I didn’t know how to cook savory dishes with root vegetable before I came to India. When I think of root vegetables, I imagined them cooked until breaking apart and sunk in sweet coconut cream. Now I can cook many savory dishes with root vegetable now, but I will always be comfortable with making them sweet.
This is something I like to do with potato. When I get a really fresh and good batch of potato, I love to make something hearty and comforting for my family. This is a very simple dish, easy to make, and it tastes wonderful. We eat it hot in a bowl with a spoon.
Creamy Potato Custard
2 cup cooked potato
2 large eggs
50 gm butter- room temperature
1 cup milk
½ tsp vanilla extract
3 tbsp sugar
In a food processor, combine cooked potato, eggs, sugar, milk, butter and vanilla extract. Blend until smooth. I keep some small bits and lumps for rustic texture.
Transfer the mixture into a medium saucepan and cook it on medium-low heat for 15-20 minutes. Stir continuous to prevent the mixture from burning at the bottom of the pan.
Remove from the heat and serve warm.