Introduction: POTATO PUDDING

Potatoes for dessert? Potatoes are one of my favorite vegetables because they are so versatile. Luckily I live in Idaho where potatoes are a main staple. This fantastic dessert is fun to present, easy to make, and makes good use of those fabulous spuds. With a texture similar to bread pudding, this treat is filling, but not overly sweet, & is sure to leave a lasting impression on your guests.

1 medium russet potato (peeled & shredded)
1 cup shredded carrots/ or zucchini
1/2 cup chopped nuts
1 cup sugar
1 cup flour
1 Tbs. cinnamon
2 Tbs. baking soda
1/2 tsp. salt
1/2 cup melted butter
1 tsp. allspice
You will also need a small crockpot to cook it in.
OPTIONAL: cool whip & butter to top it with. 
TIP: If you are using zucchini shreds, it is best to press out any excess moisture. 

First peel & shred your potato & carrots then set them aside. Next mix together your dry ingredients (sugar, flour, cinnamon, allspice, baking soda, & salt) Add in your carrot shreds and mix until they are well coated. Then add the potato shreds and mix them until they are well coated too. Then toss in your chopped nuts. Finally pour the melted butter over the top & mix it until it's well incorporated. It will be about the consistency of cookie dough. Dump it into a small crockpot and let it cook for about 2-3 hrs. 

Make some foil boats to serve your dessert in. Then fill & shape them to resemble a potato. Carve a ditch down the center. Fill the ditch with some whipped cream (to resemble sour cream) and top it off with a small pat of butter.
NOTE: Potato pudding can be served warm or cold, but I prefer it warm so that the butter & whipped cream melt in too. Also, if it's not sweet enough for you, top it with some cream cheese frosting instead of the whipped cream.

Enjoy your homemade POTATO DESSERT!!!



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    This looks very interesting. I think it could be easily adapted to gluten free. Swap out the flour for oat, rice or quinoa flour. I'm def going to give it a try.

    Thanks for posting.

    Let me know how the Gluten Free swap works out!

    I don't know what I think of this, but I do have an obsession for potatoes! Sounds like something worth trying out :)

    Gib... this was delicious. No one would ever guess it has potatoes and carrots... ever!

    I (almost) couldn't stop eating the uncooked pudding. Loved the flavor!

    Hubby likes a sweeter dessert so I drizzled his scoop with Caramel sauce and sweetened cream.

    This recipe is a keeper!

    Potato pudding.jpg

    Thanks! I'm glad you liked it. I myself like things that are just mildly sweetened, but I bet the carmel sauce was a good addition!

    Howdy neighbor! I'm an Idaho girl too. ;-)

    This recipe totally intrigues me... I'm going to make it tomorrow.

    What crock pot temp setting? High or low? Thanks in advance!

    I used a mini crockpot which doesn't have a temp you can adjust. But I would do low for about 3hrs. When it's done it will look bubbly & a little gooey on top, but not dry. Idahoans and their crazy potatoes! SHEEEESH! ;)

    Thanks Gib... will post pics of my results. ;-)

    Very unique! I was skeptical, but it tastes like carrot cake! I made it with the zucchini shreds instead of the carrots & used the cream cheese frosting because the zucchini doesn't have the natural sweetness of the carrots. :) Thanks for the cool potato share!

    Thanks! Looks can be deceiving! You are right, I forgot to mention that the zucchini won't be as sweet, but either way it's delicious!