Imelletty Perunalaatikko Baked Mashed Potatoes

A side dish that goes perfectly with short roast and apart from that has the advantage that the labor-intensive sections are completed when you just start with the meat. You do not have to pay flat attention to two or possibly three dishes at the same time.

Peel the potatoes, cut them into coarse pieces and boil them in lightly salted water until soft. Drain, reserving 500 ml of the potato cooking water. Mash the potatoes with the potato boiling water and milk, let the butter melt on it and stir in salt, wheat flour and sugar.

Put the potato mixture into a large, deep gratin dish. It should be only half full, because the mash will expand when baked. Place butter flakes on top. Bake the puree for 2 hours at 150 degrees (convection oven 130 degrees ) in a heated oven. Before serving, let it stand for about 10 minutes so that it settles a little bit.

Tip:

-Really use a potato masher for mashing. It really can’t be explained, but it really makes the mashed potatoes taste better.

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