"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Potato Babka Recipe

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This recipe for Potato Babka, by , is from The Hudson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
lynne hudson
Added: Monday, October 5, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 medium-sized potatoes,
2 egg yolks,
1/4 C heavy cream,
1/2 C cottage cheese,
3 T butter, softened,
1 tsp salt,
18 tsp white pepper,
2 egg whites

Directions:
Directions:
Wash potatoes, cover with water in pan, boil uncovered until tender. Drain thoroughly, peel them, and mash in a bowl with a fork.
With a wooden spoon, beat in the egg yolks one at a time.
Beat in the cream, cottage cheese, 2 T of the butter, and salt and pepper. Continue beating mixture until light and fluffy.
Preheat oven to 450 degrees. In separate bowl, beat the egg whites until they form stiff peaks.
Gently but thoroughly fold egg whites into potato mixture.
With pastry brush, coat bottom and sides of a 1 1/2-qt baking dish with remaining butter.
Spoon potato mixture into dish and bake in center of oven for 20-25 minutes, or until the babka is puffed and golden brown. Serve at once.

 

 

 

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