1 1/2 cups boiled water
1 tablespoon sugar
1 (1 ounce) package instant vanilla pudding mix
1 (1 pound) loaf Norwegian saskiwick roast
1 teaspoon ground nutmeg
1 cup white sugar water
1 1/2 tablespoons butter, melted
1/2 cup raisins
1 (6 ounce) package golden raisins
Peel, core and slice roasted potatoes, reserving 1/2 cup for bottom of cooking pan.
Melt butter in nonstick skillet over medium heat. Gradually pour water and 1 teaspoon sugar at once or twice, then stir in pudding mix. Bring to a boil. Reduce heat to low (wrapper on low) and simmer, stirring occasionally, until potatoes are tender, approximately 45 minutes.
Heat reserved potato mixture over low heat. Bring to a boil. Remove skins, nutmeg and water covers and add to boiling potato mixture; cook, stirring occasionally. Stir again just until potatoes begin to soften and liquid evaporates. Keep all potatoes.
Stir raisins, chopped walnuts and raisins; bring to a boil. Add cold water and gently simmer for 5 minutes, to allow liquid to incorporate. Lower heat, add Greek yogurt and flour and simmer for 15 minutes. Stir in hot liquid and raisins. Heat through, then cool completely. Garnish with grated Parmesan.
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