Mashed Potatoes

Ingredients

• boiled potatoes
• add butter or butterine
• add milk
• add salt

Method

1. 1

   Ensure boiled potatoes are dry.

2. 2

   Mash thoroughly, then add butter, salt, and milk.

3. 3

   Beat vigorously until light and somewhat moist.

4. 4

   Reheat in the kettle and serve.

As published

This recipe was extracted from Foods and household management (1914) by Helen Kinne, page 63. The excerpt below is the record exactly as published.

and salt, al- lowing a teaspoonful of butter, a tablespoonful of milk and a shake or two of salt to each potato. These measurements can- not be given with exactness, because potatoes vary in size. Beat this mixture well, replace lightly in each half shell, and brown the tops slightly. This is nothing more than mashed baked potato, prettily served. Invent other variations of this dish, adding ingredients that are agreeable when mixed with the potato. The beaten white of an egg added, gives greater lightness to the mixture in the potato shell. Method 2. The same as Method 1, except that the potatoes are pared before baking. A good method when the skins are not fair. A brown crust is formed on the potato, which is crisp and pleasant to eat. Large potatoes may be cut in two before baking, or even sliced. What difference in length of baking will there be between Methods 1 and 2 ? 2. Boiled potatoes. The only way to prevent the loss of nutrients in using this process is to boil the potatoes with the " jackets " on. This is the best way with new potatoes. This method with ripe and old potatoes gives a yellowish color to the surface and VEGETABLES AND VEGETABLE COOKERY 119 indeed throughout. It is a labor-saving method for the busy housewife, as the skin cracks and loosens at the end of the boiling process, and is easily removed. If you choose to have a snow-white potato, it must be pared before boiling, and thus you deliberately waste the valuable mineral matter provided by nature. If your income permits this aesthetic pleasure, the mineral matter can of course be supplied in other vegetables. The woman who can spend but twenty to thirty cents per capita for food per day should boil the potatoes with the skins on and gratify her artistic sense in some other way. The method of boiling is the same in either case, whether the potato is pared or not. Have enough boiling water to cover the potatoes. -Put the potatoes of uniform size one at a time into the kettle that the boiling may not stop. Allow a gentle boiling to continue 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 will you place a tin cover or a cloth over the kettle ? Old potatoes, with a strong flavor, should be pared before boiling, or even soaked in cold water. Mashed potatoes. — Some one devised this convenient method of serving, to save trouble at the table. Mashed potato can be very poor and unappetizing when wet and lumpy. Do not at- tempt it with new, poor, or old potatoes. See that the boiled potatoes are as dry as can be — every particle of water steamed away. Mash thoroughly with the wire masher, add butter or butterine, salt and milk

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