Aartappel Poeding South African Potatoes


Aartappel Poeding South African Potatoes

This South African recipe features mashed potatoes flavored with sugars and other sweets and baked a crisp brown. This recipe is traditionally served at South African weddings.


 You should use at least 6 eggs, but if you can spare more, so much the better, because your pudding will be all the lighter. Most women made potato pudding in the same way, except that some preferred to use chopped almonds and grated lemon-rind instead of essences. Potato pudding made with lots of eggs and beaten up to a quivering lightness is deemed worthy of being presented to a bride. But before it is put into a bride's basket it is embellished with sparkling red cherries.


  • 2 pounds potatoes
  • 6 eggs, well-beaten
  • sugar, to taste
  • salt, to taste
  • vanilla, almond or lemon essence, to taste
  • dabs of butter, to taste
  • a dash of nutmeg


1. Boil 2 lbs potatoes; mash potatoes.

2. Add 6 well-beaten eggs and sugar to taste to potatoes.

3. Add salt.

4. Flavour with vanilla, almond or lemon essence to taste.

5. Put dabs of butter on top of potatoes and finish off with a grating of nutmeg.

6. Bake the mixture until it is light brown.

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This is a really intriguing recipe. I've had savory mashed potatoes, but something sweet like this is quite new. The recipe doesn't mention if the potatoes are mashed with skins on or if they're peeled first. The photo seems to indicate that there are bits of skin still there. I'm also not sure what a recommended baking temperature might be. Mashed potatoes are a relative staple around our house and I'm willing to give this a try sometime.



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