Boiled and Mashed Potato

Ingredients

• four medium-sized potatoes
• salt
• two tbsp. of milk
• one level tsp. of butter
• one half tsp.(l.) salt

Method

1. 1

   Wash and peel the potatoes, cover them with boiling salted water.

2. 2

   Cook until soft, then pour off the water and let steam escape.

3. 3

   Mash with a wire masher, adding milk and butter until smooth.

Nutrition per serving

As published

This recipe was extracted from Domestic science (Clark, Cornell home economics) (1911) by Ida Hood Clark, page 7. The excerpt below is the record exactly as published.

Boiled and Mashed Potato — Home Recipe. Wash and peel four medium-sized potatoes, and cover them with boiling salted water. Two girls cook together. One of the two may prepare the potatoes while the 16 DOMESTIC SCIENCE other prepares the water, measures the salt and lights the fire. Both pupils watch the process of cooking. If possible, have the two processes, i. e. the peeling of the potatoes and the boihng of the water, completed at the same time, as the potatoes should be put into the water when it boils. If not possible to have both processes complete at once, place the potatoes in cold water for a few minutes, so that they will not discolor, although some starch is thereby lost, as cold water draws it out. Have the potatoes of imiform size so that they will be done at about the same time. Test the boiling-point of water with a thermometer, if you have one. If not, it can always be determined by seeing the big bubbles appear on top of the water. Notice this carefully. School Recipe — Mashed Potato. One-half or 1 small potato, 1 pt. water, J tsp. salt, 1 tsp. milk, s. s. butter, spk. pepper. Salt water takes longer to boil than plain water, but it is a Uttle hotter when it does boil. By sUghtly raising the boihng-point of water with salt the po- tatoes begin to cook more quickly. They must not be allowed to boil too rapidly, nor allowed to stop boihng, or they will break into pieces before they are done and be penetrated by the water and become soggy. Try the potatoes with a fork. When soft, pour off the water quickly and let steam escape by leaving off the cover, otherwise the steam will pene- trate the starch grains and the potatoes become soggy. Shake over gas-plate or fire a few minutes so they will dry. Mash with a wire masher and add two tbsp. of milk, one level tsp. of butter, one half tsp.(l.) salt

Cook this with the app: pantry check, scaling, and the assistant.