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Mashed Potatoes with Pork

Erken's simple mashed potatoes with browned smoked pork, with a variation where cold boiled potatoes are browned in the pork fat instead of the purée.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 362 (falt i det fri)

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About the dish

One of several simple leftovers recipes in the potato chapter, where scraps of smoked pork or ham are used together with mashed potato or sliced boiled potatoes. Erken gives two variations of the same dish.

How to make it

  1. 1

    Make the purée

    Rice the boiled potatoes and set them over the heat with a little milk. Stir until the purée is well smoothed.

  2. 2

    Brown the pork

    Cut the smoked pork or leftover ham into small cubes and brown them lightly in a pan.

  3. 3

    Combine

    Stir the pork into the mashed potatoes and season with salt.

  4. 4

    Variation

    Instead of purée, you can use cold boiled potatoes cut into small pieces: first fry the pork, push it to the side of the pan, brown the potatoes in the pork fat, and mix everything together.

Changes from the original

Amounts have been added (the original gives none), and modern units and spelling are used. Both variations are kept, the second as an alternative in the final step.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 362) → 1949 (korrekturlest, s. 399)~38% av teksten endretfjernetlagt til
Poteter melk skinkerest (røket flesk) Poteterne Potetene presses og sættes settes over varmen med litt melk, røres, røres til de er godt jevnet. Skinkeresten (røket flesk) skjæres smaat smått op, brunes let, lett, og det hele blandes med potetespuréen. Smaat opskaarne potetpuréen. Smått opskårne, kokte, kolde poteter istedenfor puré og smaat opskaaret smått opskåret flesk stekes og blandes sammen. Først stekes flesket, dette skyves litt tilside i panden pannen, og poteterne potetene brunes i fleskefettet. Blandes sammen.

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Frequently asked questions

What do I need for mashed potatoes with pork?
Just three things: boiled potatoes, a little milk, and some leftover smoked pork or ham. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 362.
How do I make the purée?
Rice the boiled potatoes, set them over the heat with a little milk, and stir until the mass is well smoothed. The leftover pork is cut small, browned lightly, and everything is mixed together with the purée.
Is there a version without purée?
Yes. Use cold boiled potatoes cut into small pieces. Fry the pork first, push it to the side of the pan, and brown the potatoes in the pork fat before mixing everything together.
Is this a leftovers recipe?
Yes, it is made to use up leftover ham and boiled potatoes from the day before. The whole dish takes around 40 minutes and makes 4 servings.

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