Mashed Potato

Ingredients

• a half-gallon of peeled potatoes
• a teaspoon rounded over with salt
• a heaping tablespoonful of butter
• a half-pint of hot milk

Method

1. 1

   Put potatoes in boiling water for 20-25 minutes.

2. 2

   Drain, allow steam to escape, mash with salt, add hot milk, and whip until fluffy.

3. 3

   Serve immediately.

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 39. The excerpt below is the record exactly as published.

Mashed Potato. There is no dish which is capable of being made into a delicious one, that is so often set before us in an unpalatable, unsavory condition, as the apparently simple one of mashed potato. It may be light unto flakiness, white, and with a dry creaminess that melts in the mouth ; or it may be a heavy, sodden, packed- down mass, strongly flavored by the old iron pot. To insure the former composition, the potatoes IOO POTATO HILLOCKS. should be put on in boiling water, and allowed from twenty to twenty-five minutes for cooking; test them at the end of twenty minutes, and if the fork will go into them at all, take them right off. Do not wait until they are so soft that the piercing of a fork will tear them to pieces. Pour every drop of water off, set them back on the stove, with the lid off one or two minutes to allow the steam to pass off, and then, with a wire beater, begin the mashing process, salting according to the taste of the family. To a half-gallon of peeled potatoes, a teaspoon rounded over with salt and a heaping tablespoonful of butter

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