Mashed Potatoes

Ingredients

• two potatoes
• }/s teaspoonful pepper
• 2 tablespoonfuls butter
• generally 1 cupful
• }/4 teaspoonful salt

Method

1. 1

   Pare one potato before cooking and cook the other in its jacket.

2. 2

   Boil both for 30 minutes.

3. 3

   Mash each separately using a fork until free from lumps, adding seasoning.

4. 4

   Beat the mixture until light and white.

Nutrition per serving

As published

This recipe was extracted from Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 7. The excerpt below is the record exactly as published.

Mashed Potatoes Take two potatoes; pare one before cooking, cook the other in its jacket. Boil both for 30 m. Mash each one separately, using a fork to bruise the potato until it is free from lumps, then adding the right proportion of sea- soning. This can be estimated from Ingredients for One Pint of Mashed Potatoes (see below). The mixture should then be beaten with a fork or a Dover beater until it is light and white. Compare the behavior of the two potatoes during the making of this dish. Do you notice any difference in color, flavor, or consistency? Note. In preparing mashed potatoes all the utensils used should be hot, the milk or cream added should also be hot, and the work should be performed as expeditiously as possible, since the flavor depends on the retention of the heat — the dish, if reheated, loses its delicacy. Ingredients for One Pint of Mashed Potatoes. 3 or 4 medium-sized potatoes. }/s teaspoonful pepper. 2 tablespoonfuls butter. Milk or cream sufficient to }4 teaspoonful salt. moisten, generally 1 cupful

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