Mashed Potatoes

Ingredients

• eight good-sized potatoes
• an ounce of butter
• half a pinch of salt
• half a pinch of white pepper
• half a cupful of hot milk
• six pieces of bread

Method

1. 1

   Peel, wash, drain, and cut the potatoes into quarters.

2. 2

   Boil them in salted water for thirty minutes.

3. 3

   Drain and rub through a puree strainer.

4. 4

   In a saucepan, combine with butter, salt, white pepper, and hot milk until well mixed.

5. 5

   Serve garnished with fried bread.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 246. The excerpt below is the record exactly as published.

Mashed Potatoes. — Peel, wash, drain, and cut into quarters eight good-sized potatoes ; put them in a sautoire, cover with water, add a good pinch of salt, and boil for thirty minutes. Drain, rub them through a puree strainer, and put them in a saucepan with an ounce of butter, and half a pinch each of salt and white pepper. Stir well, adding half a cup- VEGETABLES. 305 ful of hot milk, until it becomes of a good consistency. Serve, garnished with six pieces of bread fried in butter. 999. Potatoes a PHollandaise. — After boiling eight good-sized pota- toes as for No. 982, peel, and cut them into quarters ; put them in a sau- toire with an ounce of butter and half a pinch of chopped parsley ; season with half a pinch each of salt and pepper, toss them gently, and warm them slightly for five minutes. Place in a hot dish, and serve. Sweet potatoes a 1'Hollandaise are prepared the same way. 1000. Potatoes a la Gastronome. — Peel, clean, and with a No. 3 tube cut twelve medium-sized potatoes into inch-and-a-half-long pieces. Place them in a saucepan ; cover with water, add a pinch of salt, and cook for twenty-five minutes. Drain, and place them in a hot dish ; pour a gill of hot Perigueux sauce (No. 191) over them, and serve. 1001. Potatoes a la Bignon. — Prepare twelve potatoes as for No. 982; empty them with a potato-scoop, leaving the bottoms uncut ; blanch them in boiling water for two minutes ; drain, and fill them with sausage force- meat (No. 220). Lay them in a buttered sautoire ; place it in the oven, and cook for twenty minutes. Use for any garnishing desired. 1002. Hashed Potatoes, Sautees. — Hash eight medium-sized, cold, boiled potatoes ; place an ounce and a half of good butter in a frying- pan, add the potatoes, season with half a pinch each of salt and pepper, and toss them well in the pan for two minutes. Give them the shape of an omelet, and let them take a golden color, which will require five min- utes. With a spoon take up all the butter which lies at the bottom of the pan ; slide the potatoes carefully on a hot dish, and serve. 1003. Hashed Potatoes, with Cream. — Hash eight cold, boiled pota- toes, and place them in a sautoire ; add half a cupful of cream and half an ounce of butter ; season with half a pinch each of salt and pepper, and the third of a pinch of nutmeg ; stir well with a wooden spoon for five min- utes, until well heated, and serve. 1004. Hashed Potatoes, with Cream an Gratin. — Prepare the potatoes as for No. 1003 ; place them in a dish (a silver dish preferred); sprinkle over them two tablespoonfuls of grated Parmesan cheese, and two table- spoonfuls of fresh bread-crumbs ; spread well over them a piece of butter the size of a nut ; then place the dish in the oven. After, ten minutes, when a good golden color, serve. 1005. Potatoes en Surprise. — Prepare some potatoes as for croquettes (No. 997); form them into twelve balls the size of a good-sized egg ; scoop out the centres, and fill in with a salpicon (No. 256). Close the opening with a little more potato ; dip them in beaten egg, then in fresh bread- crumbs, and fry them in very hot fat for three minutes. Lift, drain, and serve them on a hot dish with a folded napkin. 1006. Potatoes a la Duchesse. — Place some croquette preparation (No. 997) in a bag, and squeeze it upon a buttered baking-sheet, forming it into any shape required, and with a light hair brush cover the surface with a beaten egg. Brown lightly in the oven for eight minutes, and serve for various garnishings. 20 306 THE TABLE. Balls can also be formed about the size of an egg ; spread a little flour on the table ; place the balls on top, and flatten them, shaping them nicely ; cover the surface with a beaten egg ; brown lightly in the oven on a buttered baking-sheet for eight minutes, and serve. 1007. Potatoes a la Rice.— Peel, wash, and drain eight medium-sized potatoes. Cut them into half-an-inch-square pieces ; place them in a frying-pan with an ounce and a half of butter; season with a pinch of salt, toss well, and let them get a golden color (fifteen minutes will suffice). Drain the butter from the bottom of the pan, and place the potatoes in a hot dish; sprinkle a pinch of chopped parsley over, and serve. 1008. Potatoes a la Windsor. — Peel, and clean nicely, twelve large potatoes; cut them into balls with a Parisian potato-scoop, then place them in a saucepan, covering them with water containing a pinch of salt. Cook for fifteen minutes; then strain them and place them in another saucepan with an ounce of fresh butter and a pinch of chopped parsley. Warm them well for five minutes, and add the juice of half a lemon before serving. 1009. Potatoes, Chateau. — Cut six medium-sized potatoes into quarters, and pare them like cloves of garlic; wash them well, and drain. Fry them slowly in moderately heated fat for ten minutes; lift, drain thor- oughly, and put them in a sautoire with half an ounce of butter. Season with half a pinch of salt

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