Mashed Potatoes

Ingredients

• two pounds of potatoes
• an ounce of butter
• a quarter of a pint of milk
• pepper
• salt

Method

1. 1

   Boil or steam potatoes, then rub through a sieve.

2. 2

   Melt butter, pour in milk, and add seasoning.

3. 3

   When milk boils, stir in potatoes, beat briskly for a couple of minutes, and serve.

4. 4

   Optionally, press into a mould and brown before serving.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 147. The excerpt below is the record exactly as published.

Mashed Potatoes. Brown Bread Pudding Cheese. Marketing. For the Day.— Broccoli ; Potatoes. For To-morrow.— A Melton Mowbray Pork Pie; Forced Mushrooms; Water¬ cress ; a two-pound tin of Tomatoes ; half a pound of good Kidney Suet. Breakfast.— German Sausage (June 6th); Eggs, with Brown Butter (January 6th); Porridge (January 25th). Luncheon. — Cow’s Heel, with Parsley Sauce (February 20th). Elegant Economist' s Pudding. — Cut the remains of the cottage plum pudding into neat slices and lay them in a buttered pie-dish, pressing them down to make them adhere. Make as much custard as will fill the dish ; let it go cold. Pour it upon the pudding ; cover the top with thin slices of pudding, and bake in a gentle oven. When the custard is set the pudding is done enough. It will take from half an hour to an hour, according to its size. The custard may be plain or rich, according to taste (August 10th). Dinner. — Haricot Pur4e (March 9th) ; Fillet of Beef, Boasted (February 11th); Broccoli (Cauliflower, April 25th). Mashed Potatoes. — Boil or steam two pounds of potatoes, and when done enough rub them quickly through a wire sieve. Melt an ounce of butter in a stewpan, pour over it a quarter of a pint of milk, and add pepper and salt

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