Potatoes mashed (No. 106)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Yield: 1.0 pound
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (5)

To a pound of potatoes put about half an ounce of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
and a table-spoonful of milk ↝ Milk, NFS [Milk, reduced fat]
No. 106
No. 112
No. 108

Instructions (4)

When your potatoes are thoroughly boiled, drain them quite dry, pick out every speck, &c., and while hot, rub them through a colander into a clean stew-pan.
To a pound of potatoes put about half an ounce of butter, and a table-spoonful of milk: do not make them too moist; mix them well together.

Obs.

After Lady-day, when the potatoes are getting old and specky, and in frosty weather, this is the best way of dressing them.
You may put them into shapes or small tea-cups; egg them with yelk of egg, and brown them very slightly before a slow fire.

Original Text

Potatoes mashed.—(No. 106. See also No. 112.)

When your potatoes are thoroughly boiled, drain them quite dry, pick out every speck, &c., and while hot, rub them through a colander into a clean stew-pan. To a pound of potatoes put about half an ounce of butter, and a table-spoonful of milk: do not make them too moist; mix them well together.

Obs.—After Lady-day, when the potatoes are getting old and specky, and in frosty weather, this is the best way of dressing them. You may put them into shapes or small tea-cups; egg them with yelk of egg, and brown them very slightly before a slow fire. See No. 108.

Notes

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