Mashed Potatoes

Ingredients

• every quart of potatoes
• One table-spoonful of butter
• One table-spoonful of salt
• One-half tea-spoonful of pepper
• Hot milk or cream to moisten

Method

1. 1

   Mash the potatoes in the kettle in which they were boiled, beat them with a fork or spoon until light and creamy, and turn out lightly in the warmed serving dish.

2. 2

   Do not smooth the potatoes, as that will make them compact and heavy.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 107. The excerpt below is the record exactly as published.

every quart of potatoes add One table-spoonful of butter. One table-spoonful of salt. One-half tea-spoonful of pepper. Hot milk or cream to moisten. Mash the potatoes in the kettle in which they were boiled, beat them with a fork or spoon until light and creamy and turn out lightly in the warmed serving dish. Do not smooth the potatoes, as that will make them com pact and heavy. By using the masher illustrated on page 32, potatoes may be made very light. BAKED POTATOES. As the potato contains potash, which is an important constituent of the blood and is freely given off in the VEGETABLES, 247 water in boiling, potatoes are much more wholesome when baked. Wash them well, place them in a baking- pan, and bake in a quick oven for from thirty to forty-five minutes. As all ovens do not bake alike, it is impossible to give the exact length of time required. Shake the pan at the end of twenty minutes to turn the potatoes. When they may be mashed in the hands they are done. Do not pierce them with a fork, as that allows the escape of the steam and makes the potato heavy ; and serve as soon as baked for the same reason. PRINCESS POTATOES. One pint of mashed potatoes. One table-spoonful of melted butter. One egg, well beaten. Cut the potato into strips two inches long, one inch wide and half an inch thick ; or, if hurried, the potatoes may be made into flat balls half an inch thick. Dip the strips or balls first into the melted butter and then into the ^gg^ and lay them with a knife in a lightly buttered tin pan. Cook in a hot oven for twelve minutes, and serve. POTATO FRITTERS. Five cold boiled potatoes. Five table-spoonfuls of flour. Two eggs. One-half cupful of milk. One tea-spoonful of baking powder. One tea-spoonful of salt. Grate the potatoes. Mix the flour, baking powder and salt well together, and add the potato, mixing as lightly as possible. Add the milk, and the eggs, well beaten. 248 THE PATTERN COOK-BOOK, Have ready a kettle containing boiling lard to the depth of three inches. Drop in the mixture by spoon- fuls, and fry eight minutes. Drain well, and serve. The fat should be so hot that blue smoke rises from the center of tne kettle. CREAM Et) Potato, with parsley. One quart of potatoes. One tea-spoonful of flour. One tea-spoonful of salt. One-quarter tea-spoonful of pepper. One pint of milk. One table-spoonful of butter. One tea-spoonful of chopped parsley. Use for this purpose cold boiled potatoes, chopped rather coarsely and measured after chopping. Put them in a stew-pan with the flour, salt and pepper, and when the whole is well mixed, add the milk. Set the stew-pan in another containing boiling water, and cook until the mixture is boiling hot, usually fifteen minutes. Then add the butter and parsley. Take the stew-pan from the water, and set it where the potatoes will boil up once ; then add more salt and pepper, if needed, and serve. OMELET OF POTATO. Nine potatoes of medium size. One-third tea-spoonful of pepper. One-half a cupful of hot milk. Three table-spoonfuls of butter. One table-spoonful of salt

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