Inkoo (Ingå) is a municipality of Southern Finland. What makes this small community of fishermen and farmers important relates to potatoes. German migrant workers coming to work at the local iron works brought Finland’s first potatoes with them. In time, this resulted in a very heavy porridge surely enjoyed by physical labourers of all trades, as it was manufactured from readily available ingredients, potatoes and rye, and is very, very filling.
2 l potatoes
1,5 l water
1 tsp salt
4-6 dl coarse rye flour
Margarine (and plant based milk) for serving
Peel and cube the potatoes. Bring the water to boil, add salt and potato cubes and cook on medium heat until the potatoes are soft. Drain, but save the liquid. Mash the potatoes and pour the liquid back to pot. Stir well and bring to boil. Whisk the rye flour in and simmer ½-1 hours, stir now and then.
We used 4 dl rye flour, but we had to add 2 dl water, because the porridge was so thick that it was impossible to stir.