Mashed Potatoes
From Lessons in cooking through preparation of meals, 1912
Serves 2
Presented as published in 1912. 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
- 8 medium-sized potatoes
- 3 tablespoons of butter
- ¾ teaspoon salt
- about ⅓ cup hot milk or cream
Method
Wash and pare the potatoes, cover with boiling salted water, and cook until tender.
Pass them through a vegetable ricer or mash until smooth.
Add butter, salt, and hot milk or cream.
Beat until light and creamy, reheat, and serve in a hot vegetable dish.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 11. The excerpt below is the record exactly as published.
Mashed Potatoes Wash and pare 8 medium-sized potatoes of uniform size, cover with boiling salted water, and cook until tender when pierced with a fork. Water if just barely boiling is of the same temperature as when boiling rapidly, hence do not keep the water on potatoes boiling furiously. When the potatoes are done pass them through a vege- table ricer or mash them with a potato masher until all the lumps are gone. Add 3 tablespoons of butter, y^ teaspoon salt, and about 3^ cup hot milk or cream
Cook this with the app: pantry check, scaling, and the assistant.