There are four standars casseroles in the standing Finnish Yule table: carrot, rutabaga, liver and potato. The idea is to take just couple of spoonfuls of each so they'll form a colourful medley of tastes. They're designed to get better and better when rewarmed again and again during those magical days of night.

My definite favourite of these is the potato version tuuvinki that is sweetened naturally. Some people just use dark syrup or sweet potato instead of waiting but I call that cheating.

- 1 kg potatoes (floury variety)
- 4 dl oat milk
- 2 tablespoons wheat flour
- 2 teaspoons salt
- 2 tablespoons margarine

Cook and mash the potatoes. Add the wheat flour (as well as some water if the potatoes seem dry) and pour the mashed potatoes into a casserole. Leave to sweeten in a warm place for a night. If you don't have one set your oven to the lowest temperature possible and keep the mash there for a few hours.

Taste. If the potatoes haven't sweetened enough on their own (= the place you chose wasn't warm enough) you can pour in a tablespoon of dark syrup at this point. Stir in the other ingredients as well. Top with margarine pieces. Bake 3 hours in a 150°C oven.

Nutritional values / 1451 g (also see Fineli):
energy 1033 kcal
fat 25 g
protein 22 g
carbohydrates 174 g
fiber 20 g

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