Beacom Special

Beacom Special

(potato casserole)

(12-18 servings)

Ingredients:

5 lb. Red Potatoes

8 tbsp. Butter

½ cup All Purpose Flour

1 ½ tsp. Salt

½ tsp. White Pepper

Directions:

Wash potatoes and put in a large pot covered by 1 to 2 inches of water.  Bring the potatoes to a boil and continue about 30 minutes or until potatoes are fork tender.  Remove from heat, drain well, place a lid offset on pot and let cool until you can handle them without getting burned.  You want the potatoes to be warm when you start working with them.  Peel the potatoes and put each through a ricer (see note) into a large bowl.  Make sure your hands are clean as you will be using them to mix in the butter, flour, salt and pepper.  Start with about half the butter and flour.  Work it into the potatoes until all the butter has melted and then add the remaining butter and flour.  Also add the salt and pepper at this point and mix thoroughly.  Pour the mixture into a well buttered 9x13 glass baking dish and pat smooth.  You will also want to butter your hands before patting the mixture smooth and level in the dish.  Then cover and refrigerate the dish overnight.  Before baking, either cut some thin pats of butter or use melted butter to top dish.  Use 8 to 10 pats or brush melted butter over the entire top.  Bake the casserole uncovered in a pre-heated 350 degree oven for 2 hours or until the potatoes are golden brown.

Note:               You really do need a ricer to make this dish.  Ricing gives the
dish a much creamier texture than you get from doing it like
regular mashed potatoes.  I believe a ricer is less than $20
and can be used for many recipes.

Note:               Red potatoes are used because they give you a sweeter dish.
Some people will do half red and half white bakers but I

                        suggest you try the recipe above first before trying to make

                        any changes.

Note:               Because moisture has an effect on the mixture, you may need
to adjust the amounts of butter to flour a little to get the right

                        consistency.  You don’t want it too sticky and your fingers will

                        let you know.

Ideas for Future Efforts

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