Mashed Potatoes

Ingredients

• enough potatoes to fill a quart measure
• salt to taste
• a lump of butter to your taste
• cream of fresh milk

Method

1. 1

   Boil and mash potatoes, add salt, butter, and cream, then beat until white and foamy.

2. 2

   Serve hot with a lump of butter on top.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 93. The excerpt below is the record exactly as published.

MASHED POTATOES Peel and boil the potatoes tender, tip off the water in which they were cooked and have them dry in the pot or sauce- pan. Sprinkle salt to taste and mash them thoroughly with a masher. Drop in a lump of butter to your taste and add cream of fresh milk, never water, for a softener and binder. Then beat mashed potatoes, milk, and butter together vigor- ously till they are white and foamy. Put in a hot vegetable dish and do not mash the potatoes down with a knife, but sprinkle with pepper, drop a small lump of butter in the middle and serve hot and at once. 'MASHED POTATO WITH CHEESE RELISH After you have boiled and mashed the potatoes you wish to use, soften them with a plentiful supply of milk so that addi- tional cooking will not harden, and smooth them lightly in a baking dish. Through the centre of the potatoes make a deep, broad X. Glaze the potato with the white of an egg and set in the oven. Stir four tablespoons of cheese grated or cut in small bits into a saucepan holding four tablespoons of hot butter. Mix well, and pour slowly upon the yolks of two eggs which you have already well beaten. Season with salt and pepper, and pour the mixture in the broad X of the mashed potato. Let it run thoroughly through the channels so that taking a spoonful of the potatoes you will get some of the cheese sauce. After pouring in the sauce, spread bread- crumbs over, brown for a moment in the oven, and serve hot. MASHED POTATO WITH ONION AND BACON Cut bacon into thin slices, not much thicker than a knife blade. Cut the slices across, in small pieces. Slice one medium-sized onion very thin. Cut this in small pieces, like the bacon. Have a frying-pan with a trifle of hot lard to fry 168 THE HOME COOK BOOK the onion and bacon a nice brown. Fry the fat of the bacon all out, so that the meat will be crisp. Have ready a hot vege- table dish of mashed potato. Smooth it over the top. Shape it higher in the centre. With a spoon press down a place in the middle. Pour into it the bacon, onion, and fat. A spoon is used to serve this dish. The mixture will penetrate it and give a savory flavor to the mashed potato. MASHED POTATO AND TURNIP WITH SAUSAGE Peel and cut in small pieces enough potatoes to fill a quart measure

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