, , , ,

While putting together my menu for my vintage dinner party, I made a vow to include a potato dish for my husband, who is not a lover of salad or eggplant.

This is a super easy recipe appropriate for solving that common post-family dinner problem-what to do with all those leftover mashed potatoes!

The recipe comes from Dr. Allinson’s Cookery Book, published in 1915. Thomas Allinson was a British doctor who advocated the vegetarian diet and the consumption of whole-grain breads.


• 2 pounds cold mashed potatoes
• One boiled onion
• 3 tablespoons butter plus small dish melted butter
• Yolk of one egg
• 1 teaspoon nutmeg
• 1 teaspoon thyme
• Salt and pepper to taste


Chop onion fine and mix it in a large bowl with the potatoes. Add the rest of the ingredients.

Ingredients, ready for mixing. You’d think the nutmeg would be a weird addition but it gives the “dough” a unique flavor!

My friend Jen demonstrates how to separate an egg yolk and white without an egg separator. Basically, you just juggle the egg between the two halves of the shell until all the white is removed.

Roll the mixture into balls, about 2-3 inches round and place on greased cookie sheet.

Ready for the oven!

Brush over them with pastry brush dipped in melted butter and bake at 400 degrees for 10-20 minutes.

Potato, or po-ta-to… they’re cute and easy!

Serve while still warm!