Mashed Potatoes

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
Instructions (13)
  1. Pare and steam or boil floury potatoes.
  2. Mash the potatoes with a wooden spoon.
  3. Add a bit of fresh butter, a little salt, and some milk or cream.
  4. Mix them well together over a fire for five minutes.
  5. Put the mash in the center of a dish.
  6. Make the surface smooth.
  7. Chequer the top with the back of a knife.
  8. Arrange whole potatoes around the mash if desired.
  9. Serve very hot.
  10. Ensure the mash is not too thin.
  11. Keep the mash as white as possible.
Variations
  1. The same mash may be put into scollop shells and coloured with a salamander.
  2. Alternatively, mix the mash with yolk of egg, then mould into round balls with hands, and fry in boiling lard.
Original Text
Mashed Potatoes. Pare and steam or boil floury potatoes, and mash them with a wooden spoon; then add a bit of fresh butter, a little salt, and some milk or cream. Mix them well together over a fire for five minutes, then put them in the center of a dish, make them smooth, chequer the top with the back of a knife, and put some whole potatoes round if approved. Serve them up very hot, but be careful the mash is not too thin, and preserve them as white as possible. [143] N. B. The same mash may be put into scollop shells and coloured with a salamander; or the mash may be mixed with yolk of egg, then moulded with the hands into round balls, and fried in boiling lard.
Notes
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