Mashed Potatoes

Ingredients

• about 2 lbs. of cooked potatoes
• 1 gill of milk
• 1 oz. of cooking fat

Method

1. 1

   Steam the potatoes, remove the skins, mash the potatoes in a saucepan, using a little milk and cooking fat.

2. 2

   Season to taste and serve very hot.

3. 3

   Potatoes may be mashed with a fork and wooden spoon, beating them up against the side of the saucepan.

As published

This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 100. The excerpt below is the record exactly as published.

mashed potatoes, steam .them in their skins before mashing, the flavour is ail the pr. A tin cfoamuM Fn £Z4- ^ I, .. . ® ® jfuidiucs., steam .mem :n tneir sicins oeiure masmng, me nav< better. A tin steamer to fit the saucepan is inexpensive, aid you will save its cost over and over again. i n < Till. potatoes-served a-s a -vEurriYnEE. r — mw 'pamrogg Hints for Catering. — In preparing potatoes for ive as a vegetable, generally allow two good-sized potatoes for each person : choose potatoes of equal size, otherwise when cooking, some will be over- cooked and others undercooked. Polaloes Steamed in theirSkins.— Prepare asauce- pan of boiling- water with steamer attached. Clean wash and scrub the potatoes well, put them into the steamer and cook for about half-an-hour, 01 until the potatoes are soft, when pierced with a skewer, I, amove the steamer from the pan shake it until the potatoes are dry ; serve either in their ■skms or in a hot vegetable dish ; or, if preferred, they may be peeled before serving. Baked Potatoes, No. 1. — Wash and scrub the potatoes well, then dry and place them in a bokiim tin, and bake in a moderate oven about 1 1 to ~ Hours, according to size. Too fierce a heat will cause the potatoes to shrivel. Potatoes are im- proved by being steamed for about 20 minutes betoi e baking. Large potatoes are best for bakiug. Baki d Potatoes, No. 2 — Steam the potatoes until the skins peel off easily. Rough the surface with a fork and sprinkle with a little flour and salt. lace the potatoes in a tin with two or three table- spoons of dripping. Baste often and cook until t lie potatoes are nicely brown and tender: it re- quires about 1 hour, including the steamim- If „ joint is being cooked, the flavour of the potato is greatly improved by being cooked under the joint with the dripping from the meat. J Mnsliei Potatoes. Steam the potatoes, remove ti e skins, mash the potatoes in a saucepan, nsiim .1 little milk and cooking fat (about 1 gill 0f milk and 1 oz.ot cooking- fat to about 2 lbs. of cooked potatoes

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