Potato Cheesecakes
A unique historical Parsi dessert that transforms humble mashed potatoes into a rich, sweet filling reminiscent of traditional cheesecakes. Encased in flaky puff pastry and studded with dried currants, the potato mixture becomes surprisingly light and custardy when baked. This recipe offers a fascinating glimpse into colonial-era adaptations, creating a delightful tea-time treat with a golden, buttery finish.
Ingredients
- 1 pound Potatoes (Boiled, peeled, and mashed very smoothly.)
- 1/4 pound Currants (Dried currants (approx. 3/4 cup).)
- 1/4 pound Sugar (Granulated sugar (approx. 1/2 cup).)
- 1/4 pound Butter (Softened (1 stick).)
- 4 whole Eggs (Separated into yolks and whites.)
- 1 pound Puff Pastry (Or as needed to line tins.)
- 1 tablespoon Butter (For greasing the tins.)
Instructions
- 1Clean, wash, and dry the currants. Ensure the potatoes are boiled, peeled, and mashed into a very smooth paste without lumps.
- 2Separate the eggs. Beat the egg whites until they form stiff peaks. In a separate bowl, beat the yolks thoroughly until light.
- 3In a large mixing bowl, combine the mashed potatoes, sugar, softened butter, and beaten egg yolks. Mix well until smooth. Stir in the cleaned currants. Finally, gently fold in the stiff egg whites until fully incorporated.
- 4Preheat oven to 375°F (190°C). Grease tart tins or muffin cups with butter. Roll out the puff pastry and cut circles to line the tins. Fill each pastry shell with the potato mixture. Optionally, cut thin strips of remaining puff pastry and arrange them in a lattice or cross pattern on top. Bake for 20-25 minutes until the pastry is golden brown and the filling is set.