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Mashed Potatoes

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Ingredients 6 ingredients

  1. Milk
  2. Potato
  3. a cup of cream
  4. Water
  5. Salt
  6. Butter
Contains Milk Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. The potato is the most popular of all vegetables, and yet one that is more abused than any other.
  2. There is little excuse for not boiling a potato properly, as it takes about the same time for all kinds of old potatoes, save one, namely, those which fall to pieces as soon as they begin to boil, and as no one would be guilty of knowingly buying them a second time, it is safe to lay down the rule of thirty minutes for boiling all medium sized potatoes.
  3. The water should be boiling and well salted ;
  4. throw the potatoes in (which should have been thinkj peeled and lying in cold water for at least one hour), leave the lid off and do not boil too fast.
  5. At the end of thirty minutes (by the clock) from the time they went in they will be done.
  6. Drain every drop of water from them and stand uncovered on the side of the stove for a moment or two until you see the pot is dry.
  7. Turn them into a hot, earthen bowl to mash, which can be done quickly with the excellent wire potato masher, with which also they can be beaten very light, which process is the secret in white, creamy potatoes, which, alas, seems a talent possessed by a few.
  8. Have a cup of cream or milk boiling hot, and after the potatoes are mashed a small piece of butter beaten in, more salt if necessary ;
  9. add the milk or cream by degrees, beating all the time.
  10. Have the potatoes moist, but, by no means, watery.
  11. Pile lightly in a vegetable dish (never smooth them) and serve at once.
  12. The quantity of milk depends upon the quantity of potato, but should always be added by degrees and thoroughly beaten in.
  13. Should it be necessary to delay serving them, set them in a pan of hot water with a light cloth thrown over, and dish when ready.

Plating

Cookware for this recipe

  • Saucepan
  • Mixing bowl
  • Vegetable peeler
  • Spatula
  • Colander