"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Tatje Pap (Buttermilk Potatoes) Recipe

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This recipe for Tatje Pap (Buttermilk Potatoes), by , is from Recipies To Remember, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Victoria Kimpe
Added: Sunday, April 1, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 qt Buttermilk
3 T Butter, browned well
8 medium potatoes

Directions:
Directions:
Boil. drain and mash potatoes without milk. Boil buttermilk, stirring constantly and vigorously using a slotted spoon or spatula using a back and forth motion, and without stopping until buttermilk comes to a rolling boil. Add hot mashed potatoes and butter which has first been browned. Allow to come to a boil again for a minute. The number of potatoes may be varied to make a thinner or thicker soup.

Personal Notes:
Personal Notes:
This recipe was found in the "Belgian Cook Book" Compiled by the Center for Belgian Culture of Western Illinois. No year listed but obviously old. It was in Grandma Elsie's cook books.
One note I will add:
This is a little different than the way I make it but the basics are the same. When you brown the butter be sure it is well browned this adds a deep flavor. I never use less than one stick of butter but then I always cook at least 5 lbs. of potatoes. I hope this recipe is kept alive for many generations.

Paula's note: I never heat the buttermilk before adding it to the potatoes.

 

 

 

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