Mashed Potatoes

Ingredients

• one pint of hot boiled potatoes
• one tablespoonful of butter
• half a teaspoonful of salt
• half a saltspoonful of pepper
• hot milk or cream to moisten

Method

1. 1

   Mash the potatoes in the kettle they were boiled in, adding butter, salt, pepper, and hot milk or cream to moisten.

2. 2

   Beat with a fork until light and creamy, then turn out lightly on a dish without smoothing it over.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 174. The excerpt below is the record exactly as published.

Mashed Potatoes, — To one pint of hot boiled potatoes^ add one tahlespoonful of butter^ half a teaspoonful of salt^ half a saltspoonful of pepper^ and hot milk or cream to moisten. Mash in the kettle in which they were boiled, and beat with a fork until light and cream}', and turn out lightly on a dish. Never smooth it over, as that wiU make it heavy and compact. Potato Balls. — One pint of hot mashed potatoes highly seasoned with salt, pepper^ celery salt, chopped parsley, and butter ; moisten, if needed, with a little hot milk or creara. Beat one egg light, and add part of it to the potatoes. Shape into smooth round balls. Brush over with the re- mainder of the egg, and bake on a buttered tin until brown. Be careful not to get them too moist. Potato Puff. — Prepare as for potato balls, making it quite moist with cream or milk. Beat the yolks and whites of two eggs separately, and stir them into the potatoes when slightly cooled. Turn into a shallow baking-dish, pile it in a rocky form, and bake ten minutes, or until it is puffed and browned. Add half a cup of finely chopped cooked meat, to give a variety. Lyonnaise Potatoes. — Cut one pint of cold boiled potatoes into dice, and season with salt and pepper. Yrj one scant tahlespoonful of minced onion in one heaping tahlespoonful of butter, until yellow. Add the potatoes, and stir with a fork until they have absorbed all the butter, being careful not to break them. Add one tahlespoonful of chopped parsley, and serve hot. One tahlespoonful of vinegar heated with the butter gives the potatoes a nice flavor. Creamed Potatoes. — Cut cold boiled potatoes into cubes measuring one third of an inch, or into thin slices. Put them in a small shallow pan, cover with milk, and cook until the potatoes have absorbed nearly all the milk. To The Boston Cook Book. 29s one pint of potatoes add o^ie tahlespoonful of butter^ half a teaspoonful of salt^ half a saltspoonfid of pepper^ and a little chopped parsley. Fried Potatoes, — Cut cold boiled potatoes into slices about a quarter of an inch thick. Have a frjdng-pan hot and well greased with salt pork or bacon fat. Cook the potatoes in the fat until brown, then turn, and brown the other side. French Potatoes. — Fr^' as above, pour a white sauce on a platter, and arrange the fried potatoes on the sauce. Potatoes a la Maitre d' Hotel. — Prepare the Maitre d^Hotel butter ; mix one tablespoonful of butter

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