Mashed Potatoes

Ingredients

• pepper
• salt
• butter
• sufficient hot milk or water

Method

1. 1

   After boiling, peel and mash thoroughly with the bottom of a large bottle, working in pepper, salt, butter, and sufficient hot milk or water to make them into the consistency of soft dough.

As published

This recipe was extracted from Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian ... (1885) by Henry H. Soule , Seneca, page 10. The excerpt below is the record exactly as published.

Mashed Potatoes. After boiling, peel and mash thoroughly with the bottom of a large bottle, working in pepper, salt, but- ter, and sufficient hot milk or water to make them into the consistency of soft dough. If mashed in an iron pot they will be discolored, but will taste just as good as if mashed in tin or earthenware. Boasted Potatoes. Wash and wipe them dry, and cut off the ends. Bury them in the ashes till a sliver will easily pierce them. Do not make the common mistake of putting them among the live coals of the fire, or they will be burned, not cooked through. Fried Cooked Potatoes. Peel and slice cold cooked potatoes, and put them into enough " screeching hot " lard or pork fat to cover the bottom of the pan. Stir frequently and fry slowly, seasoning with pepper and salt. 4- Fried Baw Potatoes. Wash, peel, and slice very thin. Put few at a time into enough boiling fat to float the slice§. If too many 32 Canoe and Camp Cookery. are put in at one time they will chill the fat and will not fry evenly. Turn and fry a light brown on both sides. When done remove with a fork, leaving as much grease as possible, and shake them up in a covered dish to eliminate the grease still further. Stewed Potatoes. Cut cold boiled potatoes into pieces the size of a hickory nut, put them into enough boiling milk to cover them, and let them simmer slowly till the milk is nearly exhausted, stirring frequently to prevent burn- ing. Season with pepper, salt and butter

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