Mashed Potatoes

Ingredients

• 1 lb. potatoes
• Salt
• 1/2 oz butter
• 4 gill hot milk
• Nutmeg

Method

1. 1

   Boil the potatoes until cooked, drain off the water and dry well over a low light.

2. 2

   Rub through a sieve.

3. 3

   Place saucepan over a low gas flame and melt the butter and add the sieved potatoes.

4. 4

   Gradually beat in sufficient hot milk to make the mixture soft enough to drop easily from the spoon.

5. 5

   Continue beating over a low light until the mixture is white and creamy.

6. 6

   Season and serve.

As published

This recipe was extracted from Cookery book (1940) by Gas Council (Great Britain), page 17. The excerpt below is the record exactly as published.

lbs. potatoes. 2 medium or 1 large onion. 1 teacupful milk. 1 teaspoonful chopped parsley. 3 ozs. grated cheese. Salt. Cayenne pepper. Method.—Parboil the onion and chop finely. Peel and slice the potatoes, + inch thick. Place potato, onion, and grated cheese in a pan, add milk and seasoning and bring to the boil. Put a lid on the pan; if not tightly fitting, cover with greased paper first. Simmer on the hot-plate or in a slow oven for 40-50 minutes. By that time the potato should have absorbed the milk. Mash with a fork, stir in chopped parsley and re-season if necessary. Place in a greased pie dish, sprinkle with grated’ cheese and breadcrumbs and grill a golden brown. VEGETABLES 45 Mashed Potatoes 1 Ib. potatoes. Salt. f On butter. Cayenne pepper. 4 gill hot milk. Nutmeg

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