Mashed Potatoes

Ingredients

• Prepare the potatoes the same as for boiled potatoes
• put in salt
• butter, according to quantity
• stir in a little cream or milk

Method

1. 1

   Boil potatoes until tender, drain, dry, mash with salt and butter, then stir in cream or milk.

2. 2

   Serve smooth.

As published

This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 43. The excerpt below is the record exactly as published.

mashed potatoes; mash and stir with a fork a few times. Season as the others, and do not pack them in the dish too solid. Creamed Potatoes. Take cold boiled potatoes, slice one-fourth of an inch thick; put in your spider with salt and half cup of cream, and boil it fifteen minutes, chopping it a little with spoon and stirring; boil slowly or it will burn. If one has no cream, take twice as much milk and boil i lo The Queen Cook Book it slowly with the potatoes; till it creams. It will need a little more butter. Dish and sprinkle with pepper, serve hot. Baked Potatoes. Select medium sized potatoes wash and rinse and clean and place in very hot oven for forty or more minutes; when done crack each one in your hand, with a towel over it. If baked crisp they will snap and be mealy as this process lets of! the steam. Plain Fried Potatoes. Slice cold boiled potatoes one-fourth of an inch thick, put in spider a bit of butter and lard; salt them, lay them in the hot spider brown lightly and slowly on both sides. Pepper. Mashed Potatoes. Prepare the potatoes the same as for boiled potatoes, as soon as a fork will go through them easily, drain off the water, dry them by setting kettle on top of stove, put in salt and butter, according to quantity, mash with a wire masher, then stir in a little cream or milk

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