Potato—Mashed Potatoes. (Mrs. Thomas.)

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

6 potatoes of an equal size ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
a pinch of salt ↝ Salt, table, iodized [Spices and Herbs]
1/2 teacupful of warm milk or cream ↝ Milk, NFS [Milk, reduced fat]
1/2 oz. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
white pepper ↝ Spices, pepper, white [Spices and Herbs]

For browning (Cataldi)

some raw eggs whole ↝ Egg, whole, raw [Eggs and omelets]

Instructions (10)

Put 6 potatoes of an equal size into enough cold water to cover them, add also a pinch of salt.
Set them to boil.
When more than half done drain off water, put on lid, and under lid put a clean cloth to absorb all the steam.
Draw to the side of the fire and shake the pan gently that they may not “catch.”
When dry, pass the potatoes at once (i.e. hot) through a sieve, otherwise they will get stringy, or else beat them up thoroughly with a 3-pronged fork till quite smooth.
Then, still warm, add to them 1/2 teacupful of warm milk or cream, 1/2 oz. of butter and a little salt and white pepper.
Work all well together over the fire.

Optional Browning (Cataldi)

If you want them browned add some raw eggs whole and mix all well.
Put the potatoes into a dish and shape them.
Egg them over with a brush and put them in the oven to bake.

Original Text

Potato—Mashed Potatoes. (Mrs. Thomas.)
Put 6 potatoes of an equal size into enough cold water to cover them, add also a pinch of salt. Set them to boil. When more than half done drain off water, put on lid, and under lid put a clean cloth to absorb all the steam. Draw to the side of the fire and shake the pan gently that they may not “catch.” When dry, pass the potatoes at once (i.e. hot) through a sieve, otherwise they will get stringy, or else beat them up thoroughly with a 3-pronged fork till quite smooth. Then, still warm, add to them ½ teacupful of warm milk or cream, ½ oz. of butter and a little salt and white pepper. Work all well together over the fire. Brown them if you like, in the oven, later.
Cataldi says: If you want them browned add some raw eggs whole and mix all well. Put the potatoes into a dish and shape them. Egg them over with a brush and put them in the oven to bake.

Notes

—