Mashed Potatoes

Ingredients

• a spoonful of salt
• a piece of butter the size of a walnut
• half a cup or more of cream

Method

1. 1

   Prepare and boil the potatoes, then drain and dry them.

2. 2

   Mash with salt and butter until incorporated.

3. 3

   Pour over cream and beat until light and creamy.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 59. The excerpt below is the record exactly as published.

a spoonful of salt and a piece of butter the size of a walnut ; beat them and mash them with a potato-masher untU the salt and butter are incorporated; then pour over them half a cup or more of cream, according to the quantity of potatoes, and beat them well with a large fork until perfectly light and ereamy; keep the pot they were boiled in on one side of the range all the time you are preparirg them. The longer yon beat and mash their ib<» whiter and more light they are. (126) 126 COOKERY FROM EXPERLBNCE. *f«w PotatoM. Senpe ike akiiis off with a knife, wash tliem in plenty of eold water and put them over tke fire in boiling water, with a Hide nh; trf them with a fork — thej are spoiled if eooked too mndL When tender, drain off the water and poor over them a while in e e (see Saneee). * Fried Fotatoei. Sliee raw potatoes lengihwise Teiy thin, lay them in ie&-watar fbr half an honr, drain and wipe them and fry in boiling laid or sweet drippings a light brown, take them oat very dry, s^inkle them with salt and pepper and serre qnickly. The potatoes ftc this purpose should be ent as thin almost as p^er. *Friad Potatoes, So. 8 (Saratofa). Pare and wash them rery elean and cat them down thro«|^ the middle lengthwise in fonr qnarters, hsve boiling lard to float and eorer them, brown them in it ; take out and lay them on a dish in the ot«i nntil all are fbushed; then sprinkle theat with pepper and salt and serve in a covered dish. K prefened smaller, cut the qnarters down again, making eight pieoes of each potato (lengthwise). * Potatoes Wanned Orer. Sliee eold boiled potatoes, season them with pepper and salt and pnt them in a frying-pan, with batter the sise of an egg; stir them aboat nntil thoronghly hot, dost over them a litde floor, and stir in them a coaple of tablespoons of milk ; giro iUiother stir roand for a minate or two and serve ; or yon may tirown them in the batter by leaving oat the floor and milk and keeping them covered oyer, stirring them occaflioBally. * Mashed Potato Warmed Orer. Make np the potato into little balls the size of a walnnt, flat- ten ihem and hj in drippings or lard a nice brown on both VEGETABLES. 127 * Browned Potatoei. Boil and mash them as for plain mashed potatoes

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