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I can’t claim to have ever been the “meat and potato” type in the classic sense – someone who prefers them to vegetables, or even fools herself into thinking they are one. No, thank you: as a side, I’d much rather have something very green, such as artichokes, or kale .
However, I’m obsessed with potatoes as the main ingredient in more elaborate dishes: from gnocchi to pancakes, from croquettes to breads, and especially desserts.
In our carb-phobic day and age, potatoes have been accused of being too starchy, but that’s exactly what makes them so perfect for breads and cakes: yeast thrives on these starches, and the end result is a baked good with a light, fluffy, and yet moist texture. Not that I was always so particular about texture – I have to confess that my fondest memory of a potato “dessert” is actually a concoction much less refined than what I enjoy now. I was probably in 6th grade and it was a lazy winter afternoon, doing homework at my friend Rachele’s house, when her older brother, probably to fight boredom, brought a bowl of French fries and dared us to dip them in Nutella. After a few shrieks of disgust, we accepted the challenge, and discovered that the pairing was quite addictive.
My friends’ mom called us “porcelli” (pigs) for eating such a non-standard snack: if only I could send her a a photo of the ridiculously overpriced package of chocolate-covered potato chips now being sold at Crumbs bakery in New York! We were not crazy, but rather, adventurous! It turns out that there are a number of old recipes, in Italy and elsewhere, for potato desserts: from fluffy doughnuts to moist cakes, and creamy puddings. Let’s call them extra-comfort food! Last, but not least, they are gluten-free, and Passover-friendly. Which is why my contribution to this month’s Passover-themed challenge for the Kosher Connection is a decadent, almost naughty, fluffy and yet creamy Budino, an Italian custardy pudding/cake, with all the richness of potatoes, almonds, chocolate, and if you like even whipped cream. I guarantee you won’t miss the flour!
Ingredients
- ¾ lb russet or idaho potatoes
- 3 eggs, separated
- ¼ cup sugar
- pinch of salt
- 1/3 cup butter (or coconut butter for margarine or a non-dairy version)
- ¼ cup potato starch
- 2 heaped tbsp ground almonds
- 4 oz bittersweet chocolate, grated (or chocolate chips)
- 1 vanilla bean or little vanilla extract
- 2 tbsp rum or almond or chocolate liqueur
- few drops of lemon juice or vinegar to beat the egg whites
- powdered sugar to decorate
- whipped cream or/and chocolate syrup to decorate
Directions
Peel the potatoes, cut them into pieces them and place them in a pot of cold water. Bring to a boil and cook for about 20 minutes or until tender. Melt the chocolate in a double boiler or in the microwave. If using the microwave, cook for only one minute at a time, check, stir, and proceed in this way until most of it is melted. Add the melted butter (or coconut butter, or margarine), the liqueur, sugar, vanilla and salt. Add the potato starch, the egg yolks, and the ground almonds. Mash the potatoes and combine them with the mixture.
In a clean bowl beat the egg whites with a few drops of lemon juice or white vinegar until they form peaks, and incorporate them to the batter with a spatula, using upward motions.
Grease a mold (the one I used was about 7 1/2" w by 3" h). If possible, also line the bottom with parchment. Pour the batter into the prepared mold, and cook for about 40 minutes in a pre-heated 350 F oven. Allow to cool, unmold, and decorate with powdered sugar and either whipped cream or chocolate syrup (or both).
https://dinnerinvenice.com/2013/03/17/naughty-potato-chocolate-budino/
