Mashed Potatoes
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Serve straight from the fire in a very hot uncovered dish.
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 210. The excerpt below is the record exactly as published.
Mashed Potatoes. — It is not difficult to mash Potatoes, but it is seldom indeed that they are properly done. So many nice dishes can be made from good Mashed Potatoes that it is important to cook them carefully. Waxy Potatoes never can be good when mashed, so that floury mealy Potatoes must be used. And they must be dry when they are mashed. Another secret is that the milk or stock used in mashing must be boiling hot. Cold milk added to the hot dry Potatoes makes them heavy. The Potatoes should be boiled in their skins, and they must not be allowed to boil till they crumble. When the Potatoes are done take them out of the saucepan, peel off the skins, drain off every drop of water, and put the Potatoes back into the hot dry saucepan, allowing half an ounce of butter to every three Potatoes of ordinary size. Break the Potatoes up with a two-pronged steel fork, add pepper and salt, and moisten them with a tablespoonful of boiling milk
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