![]() Taste and adjust salt if necessary, then refrigerate until cold. Combine a tablespoon or two of butter and a good pour of cream in a small saucepan to heat, then add to the potatoes and mash, taking care to not overwork the potatoes. Simmer until absolutely tender, and drain. ![]() They start with a base of cold mashed potatoes, which if you don’t have leftovers already, can be made easily: A couple of hours before you want to start, peel and cut two russet potatoes into 1 1/2-inch cubes, then place in a pot of cold, salted water and bring to a boil. These potato patties are credited to his great-grandmother, Lois Bly Johnson, in the 1984 edition of the First Lutheran Church Women Cookbook (Hunter, North Dakota). When I asked Stradal for a recipe to feature in Taste of Norway, he pointed me to the potato patties in a church cookbook in his own family’s history. The book weaves lovingly-crafted portraits of Midwesterners as they encounter everything from lutefisk to chocolate habanero into a story of family as the protagonist, Eva Thorvald, grows up to become a celebrated chef (see From lutefisk to chocolate habanero: Midwest ingredients infuse delicious novel). Ryan Stradal about his debut novel, Kitchens of the Great Midwest. ![]() ∿or this week’s issue I interviewed author J. ![]()
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