Mashed Potatoes. — Pare, if large cut in two, and boil till done ;
drain and mash in kettle i)^ perfectly smooth \ add cream and milk,
butter and salt ; beat like cake with a large spoon or fop*k, the lat-
ter is preferable, till light and foamy, they cannot be thus beaten
too much ; dip out lightly into a hot dish and literally coax into a
delicate mealy heap, instead of packing and smoothing into a
shapely mass. Allow about a teacup cream or milk and piece of
butter size of an egg to a dozen medium-sized potatoes. Some have
the cream hot^ thinking it makes them much nicer ; others boil po-
tatoes in jackets, then peel and prepare as above, using onlv the
large fork without the masher, andf when ingredients are added, po-
tatoes very hot. dish lightly and draw the fork backward over the
potatoes to make a rough surface, browning with a hot salmander,
if liked. Some rub through a sieve with the potato masher, then
dress and beat with the fork. But however prepared it is very es-
sential to beat till vei^ light and serve very hot, and of course
there must not be any lumps. To keep hot for anv length of time,
place saucepan, or pan in which thev were mashed, in pan of hot
water, and leave on back of stove. When potatoes are dished, those
who prefer a smooth surface can smooth over top, making several
holes in it with bowl of spoon, filling with pieces of butter and also
dotting with a little blacK pepper ; althougn if any pepper is used
in seasoning, especially if mixed through the masned potato, the
white is preferable. Mashed potatoes may be made into any form
of apples, pears, etc., by being molded with the hand ; a clove in-
sertea for the eye of the fruit, and a piece of parsley stem for the
stalk, then placed in oven till hot, or in a pan set in another of hot
water on stove. ¥ot Browned' Mashed Potatoes^ after mashed as
above, heap on a small, oval platter, shape like a pyramid and per-
fectly smooth, then cover witn . a well-beaten egg and set in the
oven to brown. Or add one or two well-beaten eggs, mix thorough-
ly, put in baking dish, dip a knife in sweet milk✪ Browned Mashed Potatoes, smooth over, wet-
ting every part with milk, and place in a hot oven twentv minutes.
For a, Puree of Potatoes, i^Bxe and boil six potatoes, arain them
well, mash smoothly or beat them up with a fork ; add third of a
pint stock or broth, and rub potatoes through a sieve. Put the puree
into a very clean saucepan with two tablespoons butter ; stir well
over fire until thoroughly hot, and it will then be ready to serve.
A puree should be rather thinner than mashed potatoes, and is a
delicious accompaniment to delicately broiled mutton cutlets.
Cream or milk mi^y be. substituted for the broth when the latter is
not at hand.
S22 POTATOES. ✪ Stuffed Potatoes
Page 448 · 3 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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Mashed Potatoes. — Pare, if large cut in two, and boil till done ;
drain and mash in kettle i)^ perfectly smooth \ add cream and milk,
butter and salt ; beat like cake with a large spoon or fop*k, the lat-
ter is preferable, till light and foamy, they cannot be thus beaten
too much ; dip out lightly into a hot dish and literally coax into a
delicate mealy heap, instead of packing and smoothing into a
shapely mass. Allow about a teacup cream or milk and piece of
butter size of an egg to a dozen medium-sized potatoes. Some have
the cream hot^ thinking it makes them much nicer ; others boil po-
tatoes in jackets, then peel and prepare as above, using onlv the
large fork without the masher, andf when ingredients are added, po-
tatoes very hot. dish lightly and draw the fork backward over the
potatoes to make a rough surface, browning with a hot salmander,
if liked. Some rub through a sieve with the potato masher, then
dress and beat with the fork. But however prepared it is very es-
sential to beat till vei^ light and serve very hot, and of course
there must not be any lumps. To keep hot for anv length of time,
place saucepan, or pan in which thev were mashed, in pan of hot
water, and leave on back of stove. When potatoes are dished, those
who prefer a smooth surface can smooth over top, making several
holes in it with bowl of spoon, filling with pieces of butter and also
dotting with a little blacK pepper ; althougn if any pepper is used
in seasoning, especially if mixed through the masned potato, the
white is preferable. Mashed potatoes may be made into any form
of apples, pears, etc., by being molded with the hand ; a clove in-
sertea for the eye of the fruit, and a piece of parsley stem for the
stalk, then placed in oven till hot, or in a pan set in another of hot
water on stove. ¥ot Browned' Mashed Potatoes^ after mashed as
above, heap on a small, oval platter, shape like a pyramid and per-
fectly smooth, then cover witn . a well-beaten egg and set in the
oven to brown. Or add one or two well-beaten eggs, mix thorough-
ly, put in baking dish, dip a knife in sweet milk, smooth over, wet-
ting every part with milk, and place in a hot oven twentv minutes.
For a, Puree of Potatoes, i^Bxe and boil six potatoes, arain them
well, mash smoothly or beat them up with a fork ; add third of a
pint stock or broth, and rub potatoes through a sieve. Put the puree
into a very clean saucepan with two tablespoons butter ; stir well
over fire until thoroughly hot, and it will then be ready to serve.
A puree should be rather thinner than mashed potatoes, and is a
delicious accompaniment to delicately broiled mutton cutlets.
Cream or milk mi^y be. substituted for the broth when the latter is
not at hand.
S22 POTATOES.