Mashed and Browned Irish Potatoes

Ingredients

• six potatoes
• sweet butter
• a little milk
• pepper
• sait

Method

1. 1

   Boil potatoes without peeling, peel while hot, mash with butter, milk, pepper, and salt.

2. 2

   Smooth over with a knife and brown in the oven.

Nutrition per serving

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 35. The excerpt below is the record exactly as published.

pepper and sait; set this to simmer on the fire, tlien throw in half a pint of bread crumbs if the pig is small — if a large one, put a pint of crumbs — a quarter of a pound of butter, and the yolks of four eggs. Cook this and stuff the pig with it ; sew the pig up and put it in the oven to roast ; baste it of ten with a brusli or swab dipped in olive oil, dust a little sugar over it, and broi;\Ti it evenly. Take oflf the head before serving, take ont the brains, put them in a stew pan; add to them some chopped parsley, pepper, and sait, a cup of the gravy from the pîg, and the juice of a leraon. Stir this over the flre, and send it to the table hot in a separate boat. 82 LA CUISINE CREOLE. UBGBTAÇbES lEISH POTATOES^ MASHED AND BUOWNED. Boil them without peeling ; peel them while hot, mash them up with sweet butter, a little milk, pepper and sait. Many like them better when mashed and smoothed over with a knife blade, and slightly browned in the oven. They can be kept hot in this way if the meal is kept back for a guest, whieh is convenient on some occasions. STEWÏÎD IBISH POTATOES. A NICE BREAKFAST DISH. Wash, peel, and slice six potatoes

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