Mashed Potatoes

Ingredients

• Wash the potatoes
• a little vegetable butter
• a little hot milk
• or rich cream

Method

1. 1

   Wash the potatoes, and pare thin, removing all specks with the point of a knife.

2. 2

   Add boiling water, and let boil slowly until thoroughly done, and drain; or cook in a steamer.

3. 3

   Shake for a few moments over the open flame.

4. 4

   Force through a potato ricer, or mash with a potato masher.

5. 5

   Add salt, and a little vegetable butter and a little hot milk, or rich cream, and beat until light.

6. 6

   Serve immediately.

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 101. The excerpt below is the record exactly as published.

MASHED POTATOES Wash the potatoes, and pare thin, removing all specks with the point of a knife. Add boiling water, and let boil slowly until thoroughly done, and drain; or cook in a steamer. Shake for a few moments over the open flame. Force through a potato ricer, or mash with a potato masher. Add salt, and a little vegetable butter and a little -hot milk, or rich cream

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