Puree of Potatoes

Ingredients

• eight potatoes, peeled and washed
• two ounces of butter
• one pint of white broth
• one-half pint of cream
• one lump of butter

Method

1. 1

   Cut potatoes into slices, place in a stewpan with butter, salt, and pepper.

2. 2

   Moisten with broth, cover, and boil until reduced.

3. 3

   Stir in cream and reduce to mashed potato consistency.

4. 4

   Rub through a wet cloth and heat thoroughly, stirring in butter.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 123. The excerpt below is the record exactly as published.

Puree of Potatoes Peel and wash eight potatoes, cut them in slices, and place them in a stewpan with two ounces of butter, a little salt and white pepper. Moisten with one pint of white broth, put the lid on the pan, and let it boil until the broth is reduced. By that time the potatoes are done. Stir in one-half pint of cream and with a wooden spoon reduce the puree on the fire to the consiBtency of mashed potato. Rub it through a wet cloth. Heat thoroughly and stir in one lump of butter

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