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Mashed Potatoes

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France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 5 ingredients

  1. Water
  2. one-half pint of boiling milk
  3. three oz. of butter per lb
  4. Rub
  5. Potatoes
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.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Peel and quarter some Dutch potatoes, and quickly cook them in salted water.
  2. When they feel soft to the touch, drain them;
  3. rub them through a sieve, and work the purée vigorously with three oz.
  4. of butter per lb.
  5. of potatoes.
  6. Then add, little by little, about one-half pint of boiling milk, in order to bring the purée to the required consistence.
  7. Heat without boiling, and serve.
  8. Remember that mashed potatoes should be only just cooked, and that if they be allowed to wait they lose all their quality.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Vegetable peeler
  • Sieve
  • Colander