Puree of Potatoes

Ingredients

• six pared potatoes
• one quart of milk
• half a small onion
• one tablespoon of butter
• one tablespoon of flour
• one tablespoon of chopped parsley

Method

1. 1

   Cook potatoes in boiling salted water until tender and press through a sieve.

2. 2

   Scald milk with onion, remove onion, and stir half into potato.

3. 3

   Melt butter, add flour, and gradually add remaining milk, stirring until thickened.

4. 4

   Stir into potato, bring to boiling point, season, simmer for five minutes, add parsley, and serve.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 104. The excerpt below is the record exactly as published.

Puree of Potatoes Cook six pared potatoes in boiling salted water until tender and put through a potato press or sieve. Scald one quart of milk with half a small onion, cut in slices; remove the onion and stir half of the milk into the potato. In a saucepan melt one tablespoon of butter; add one tablespoon of flour and mix them; add gradually the remainder of the milk, stirring until smoothly thickened. Stir this into the prepared potato, bring all to the boiling point. Season well, simmer for five minutes; add one tablespoon of chopped parsley

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