Potato cream filling (the art of fine baking, 1961)

1 servings

Ingredients

Quantity Ingredient
½ cup Butter
1 cup Potatoes, mashed
¼ cup Cream cheese
⅓ cup Sugar
¼ cup Sour cream
1 teaspoon Orange rind, grated
3 Egg yolks
1 teaspoon Lemon rind, grated
1 teaspoon Vanilla

Directions

Servings: 1

Cream butter until soft. Beat in mashed potatoes and cream cheese.

Stir in remaining ingredients.

From "The Art of Fine Baking" by Paula Peck, copyright 1961

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