275. Mashed Potatoes

Preparation info

    • Difficulty

      Easy

Appears in

A Shilling Cookery for the People

By Alexis Soyer

Published 1854

  • About

Method

After having boiled twelve middling sized potatoes until mealy, peel them, if with the skins on, and remove the eyes or specks; put them into a bowl, and take two forks in one hand, with the points of the prongs turned outwards; break the potatoes up with them; when breaking, add an ounce of butter and a gill of milk or a little more to them, and half a teaspoonful of salt, to every pound, and a pinch of pepper; they should be beat a great deal, until they become quite light; they should never be hard like paste, as is often the case when stirred with a spoon.

Potatoes, if large, might be peeled, and cut in four pieces, put in boiling water with some salt, boiled rather fast, and well drained when done; let the pan stand near the fire to dry your potatoes—three minutes will do it—and mash them as above.

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