Mashed Potatoes

Ingredients

• Do not use new, poor, or very old potatoes.
• add butter or butterine
• add salt
• and milk in about the proportions given for potato in the half shell.
• Use a tablespoonful or so of cream if you have it.

Method

1. 1

   Ensure boiled potatoes are dry, mash thoroughly, and add butter, salt, and milk.

2. 2

   Beat vigorously for a smooth texture.

Nutrition per serving

As published

This recipe was extracted from Food and health (1916) by Helen Kinne, page 41. The excerpt below is the record exactly as published.

and salt; add about a teaspoonful of butter, a table- spoonful of milk, and a shake or two of salt, to each potato. Beat this well, put back piled lightly in each half shell, and brown the tops slightly. Sometimes you can put in a little chopped meat. The beaten white of an egg may be added to make a potato puflF. 2. The same as baked potatoes, except that the potatoes are pared before baking. This is a good method when the skins are poor. A brown crust is formed on the potato, which is crisp and pleasant to eat. Before baking, large potatoes may be cut in two or even sliced. 2. Boiled potatoes. Have enough boiling water to cover the potatoes. Put the potatoes of uniform size into the kettle, one at a time^ that the boiling may not stop. Allow a gentle boiling to con- tinue until the potatoes are done. Why avoid rapid boiling ? Test with a fork at the end of half an hour. When the potatoes are mellow, drain off the water, and set the kettle where the remaining moisture will steam off. Shake gently to hasten this process, and sprinkle the potatoes with salt. If they must stand before serving, shall you place a tin cover or cloth over the kettle ? Old potatoes with a strong flavor should be pared before boiling, or even soaked in cold water. 3. Mashed potato. Mashed potato can be very poor when wet and lumpy. Do not use new, poor, or very old potatoes. See that the boiled potatoes are as dry as can be with every particle of water steamed away. Mash thoroughly with the wire masher; add 124 FOOD AND HEALTH butter or butterine, salt, and milk in about the proportions given for potato in the half shell. Use a tablespoonful or so of cream if you have it.

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