French Mashed Potatoes

Ingredients

• three Potatoes
• an ounce of butter
• two tablespoonfuls of boiling stock

Method

1. 1

   After boiling the Potatoes, drain the saucepan and rub it with a shallot.

2. 2

   Put the Potatoes back, break them up, add butter, and work well with a wooden spoon.

3. 3

   Moisten with boiling stock, pass through a sieve, and add a dust of pepper.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 210. The excerpt below is the record exactly as published.

three Potatoes of ordinary size. Break the Potatoes up with a two-pronged steel fork, add pepper and salt, and moisten them with a tablespoonful of boiling milk to every three Potatoes. Mash them with a large plated fork, being most careful to mash them towards you. This ensures their being light, but if you press the Potatoes down into the saucepan from you they will certainly be heavy. When they have been thoroughly mashed the Potatoes ought to be quite white. They should then be set for a moment over the fire to get thoroughly hot. Some people brown the Potatoes by setting them in the oven for a minute, but this is apt to harden them, and they will not be so light. Serve straight from the fire in a very hot uncovered dish. French Mashed Potatoes. — The French method is to make a puree of the Potatoes, and not to mash them at all. They are sent up like very thick custard, not stiff like English mashed Potatoes. When the Potatoes are done, take them out of the saucepan, drain it quite dry, and rub it all over with a FRENCH MASHED POTATOES 3°5 shallot. (French people rub the saucepan lightly with garlic.) Put the Potatoes back, and break them up, adding an ounce of butter to every three. W ork the Potatoes well with a wooden spoon, add salt and instead of milk moisten them with two tablespoonfuls of boiling stock

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