So, season three of Downton Abbey is over. Withdrawals for about ten million American's is now common. It will be around ten more months before season four makes its way across the pond from England. What is a Downton Abbey fan to do? Quite obviously, eat the food of the era and watch reruns!
Potatoes were a big part of the diet all over the world during the Victorian and Edwardian era's in England. They were cheap, filling and nutritious. Many homesteads even grew their own, including at the abbey's. The cooks of the era also loved potatoes and the dishes they could prepare were numerous and the time to cook them was minimal.
This little treat would often be served during High Tea and often times at the main dinner when the entree was a roasted portion of meat. When entertaining today, you can serve these as part of a light brunch or even make a batch and nosh on them while watching reruns of Downton Abbey. They are simple to make and take very little time.
If you would like to see a how-to slideshow on making Potato Petite's, go to the free Facebook page called The Food of Downton Abbey.
Ingredients needed to make Potato Petite's (serving amount depends on size):
- 2 potatoes, cooked and mashed
- 2 scallions, minced
- 2 cloves garlic, minced
- 1 egg
- Olive oil for brushing
- Pre-heat your oven to 350 degrees. Line a baking sheet with parchment paper.
- Into a medium bowl, stir the mashed potatoes, scallions, garlic and egg until well blended.
- Spoon the potato mixture into a pastry bag fitted with a medium plain round tip.
- Pipe the mixture onto the prepared pan and brush each with some olive oil.
- Place into the oven and bake 20 minutes.
- Remove from the oven, place on a serving platter and serve.
The new cookbook from Chef Larry Edwards is now available from Amazon.com and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: Inspired by Downton Abbey's Elegant Meals."