Mashed Potatoes

Ingredients

• 6 medium-sized potatoes
• 1/2 an hr. in cold water
• 1 tablespoon butter
• 1 cup rich milk

Method

1. 1

   Peel, leave in cold water for 30 minutes; put in a steamer, cook until tender.

2. 2

   Mash well and fine, season with salt, butter, and milk; mix together well.

3. 3

   If liked, put in the oven to brown.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 283. The excerpt below is the record exactly as published.

mashed potatoes, whip light and return to shell and set in oven to brown. Potatoes Au Gratin are prepared in the same way, only use grated cheese to suit taste. — Mrs. Florence Davies, 426 S. 18th Ave., Maywood, 111. BOILED POTATOES.— Old potatoes are better for being peeled and put in cold water an hour before being put over to boil. They should then be put in fresh cold water, when set over the fire. New potatoes should always be put into boiling water, and it is best to prepare them just in time for cooking. They are better steamed than boiled. — Mrs. Gabel O'Connell, 2632 Grand Ave., Chicago, 111. POTATO BORDER.— Put 1 oz. of butter and 1 teaspoon of milk into a saucepan; when hot, add 1 lb. of cooked potatoes, rubbed through a sieve, the yolk of 1 egg, and a little pepper, salt if neces- sary. Stir over the fire until the potatoes are hot. Turn on a hot board, and make a roll about 1 inch in diameter. Place on a hot oval or circular dish. Join neatly, smooth with a knife, and make the outside with a wooden skewer. To glaze, brush over with an egg, and put in the oven for a few minutes. This is enough for 2 or 3 borders.— Mrs. E. D. Bennett, Bartlett, 111. i 412 VEGETABLES * POTATOES A LA BURNETT.— Bake good-sized potatoes, when done cut in halves and scoop out the inside; mash and put in butter, salt and milk as for mashed potatoes, only a little more milk, replace in the skins, placing the halves on a baTcing-dish, grate a little cheese over the top and put into the oven to brown the surface. Serve hot. — Mrs. Conklin, 914 N. Sth Ave., Maywood, 111. • , POTATOES WITH CHEESE.— Put }i inch slice af pared boiled potatoes in a deep baking-dish with pepper and salt, and cover with sweet cream; place a layer of grated, rich American cheese on top and bake 25 minutes in a moderate oven. Garnish "with sliced cucumbers. — Eloise Jennings, Winnetka, 111. POTATOES AND CORN.— Chop fine cold boiled potatoes and mix with cooked corn in proportion of 1 cup of potato to J/^ cup of corn; put 3 large tablesp#)ons of good dripping into a frying- pan. When thoroughly heated, serve. — Mrs. E. D. Kelley, Win- netka, 111. CREAMED POTATOES.— Pare the potatoes, slice thin, and put a layer into a well-buttered dish, sprinkle over a little flour, salt and pepper, put a little butter here and there over the layer, put another layer of potatoes, anc^ repeat until the dish is full; fill up with milk, put into a good hot oven, and bake about 34 of an hr. — Mrs. Richard O'Donnell, 1714 Winona St., Chicago, 111. VARIATION I.— Melt 1 tablespoon of butter, thicken with an equal quantity of flour, and add 1 cup milk, salt and pepper to taste. When hot, add sliced potatoes, and set over a moderate fire about 10 minutes. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. NEW POTATOES AND CREAM.— Scrape 4 qts. of new potatoes, small ones preferred, not to be larger than a hen's egg. Put in a stewpan, and add 2 coffee cups of sweet cream, and salt and pepper to taste. Boil gently until a fork will pierce them easily. Serve hot, with chopped parsley over. — Mrs. John Hansen, 1408 S. Sth Ave., Maywood, 111. POTATO DUMPLINGS.— Peel about 6 medium-sized potatoes and grate. Season with salt and enough flour to handle, form COOK COUNTY COOK BOOK 413 into cakes. Remove the rind from a small piece of salt pork, and cut in very small pieces, fry, and place a tablespoonful in the center of each cake and form in ball; as fast as they are formed drop them in a kettle of salted, boiling water, and boil Yz hr. These are to be served with a sauce made from the fryings of the salt pork, added to a p't. of milk, and brought to boil. This will serve .4 people. — Mrs. Alice E. Nelson, 404 S. 1st Ave., Maywood, 111. FRICASSEE OF POTATOES.— Mode— Put into a smooth stewpan 1 tablespoon of butter and 2 tablespoons of flour, place on the fire, and stir until the flour is brown. Add 1 pt. raw potatoes, cubed, well drained, and stir well. Put -the cover on the stewpan, and cook the potatoes for 10 minutes, stirring them fre- quently. At the end of 10 minutes, add salt, pepper and boiling water, and simmer for 15 minutes longer. — Mrs. John P. O'Hara, 1449 E. 56th St., Chicago, 111. FRENCH FRIED POTATOES.— Wash, pare, cut in eights, lengthwise, soak 1 hr, in cold water; dry, fry, drain, and sprinkle with salt. — Mrs. R. W. Walsh, 3656 Michigan Ave., Chicago, 111. POTATO FINGERS.— Peel and boil some long-shaped pota- toes till nearly done, strain, cut each potato lengthwise into 4 pieces, and put into a baking-dish into boiling fat, and bake in oven till nicely browned. Nice served under the meat. — ^^Mrs. J. J. Har- rigan, 3118 South Park Ave., Chicago, 111. HASHED POTATOES BROWNED IN THE OVEN.— Pare 2 large potatoes, cut into dice; put a taiblespoon of butter into a frying-pan; when melted, add 1 tablespoon of flour, mix until smooth, then add ^ pt. milk, stir continually until it boils, add Yz teaspoon of salt and 2 dashes of pepper. Put layer of chopped potatoes, sprinkle with salt, pepper, parsley, and a few drops of onion juice, second layer of potatoes, and so on, having the last layer sauce. Sprinkle the top lightly with bread crumbs, and bake in a moderate oven for Y^ an hr. — Mrs. Conklin, 914 N. 5th Ave.. Maywood, 111. KARTOFFEL CLASS.— Grate cold potatoes, boiled with the jackets on, and add 2 eggs, salt to taste, add flour in which has been sifted a little baking powder, and knead like bread. Roll in balls 414 VEGETABLES and bake 15 minutes, or put toasted bread crumbs in center and boil V2 hr.— Mrs. KIur, 25 N. 5th Ave., Maywood, 111. MASHED POTATOES.— Peel, leave in cold water 1/2 an hr.; put in a steamer, cook until tender. Have ready a granite dish, put your potatoes in it, mash well and fine, and season with salt, 1 tablespoon butter, 1 cup rich milk

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