Mashed Potatoes Baked

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Time: Cook: 20 min Total: 20 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (9)

some peeled potatoes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
a little pepper ↝ Spices, pepper, black [Spices and Herbs]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
a little warm butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little milk ↝ Milk, NFS [Milk, reduced fat]
browned breadcrumbs, made from crusts of bread baked, crushed up, and rubbed through a sieve ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
a few little pieces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little parsley ↝ Parsley, raw [Not included in a food category]

Instructions (7)

Boil some peeled potatoes, with a little salt in the water, till they are tender.
Drain the potatoes and when quite dry pass them through a wire sieve, or mash them in the saucepan.
Season with a little pepper and salt, a little warm butter and a little milk, to make them moist.
When these are well mixed roll the mixture into a ball, place it on a buttered tin, and draw it up into a loaf or beehive shape with a knife or a fork.
Sprinkle it over with browned breadcrumbs, made from crusts of bread baked, crushed up, and rubbed through a sieve.
Cook the potatoes in the oven for about twenty minutes with a few little pieces of butter placed here and there on them.
When a pretty colour dish up, lightly sprinkle a little parsley over, and serve while hot.

Original Text

Mashed Potatoes Baked.
(Purée de Pommes de Terre au Four.)
Boil some peeled potatoes, with a little salt in the water, till they are tender; then drain them, and when quite dry pass them through a wire sieve, or mash them in the saucepan; season with a little pepper and salt, a little warm butter and a little milk, to make them moist; when these are well mixed roll the mixture into a ball, place it on a buttered tin, and draw it up into a loaf or beehive shape with a knife or a fork; sprinkle it over with browned breadcrumbs, made from crusts of bread baked, crushed up, and rubbed through a sieve. Cook the potatoes in the oven for about twenty minutes with a few little pieces of butter placed here and there on them. When a pretty colour dish up, lightly sprinkle a little parsley over, and serve while hot.

Notes

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