Mashed Potatoes
3 personsIngredients
Directions
Prepare the potatoes
Boil the potatoes in their skins.
Drain the boiled potatoes and let them dry thoroughly by the side of the fire.
Peel the potatoes.
Place the peeled potatoes into a clean saucepan.
Beat the potatoes with a large fork to a light paste.
Make the mash
Add butter, milk, and salt in the proportions described.
Stir the mixture well over the fire until it is thoroughly hot.
Ensure the mashed potatoes are free from lumps.
Serve
Dish the hot potatoes lightly.
Draw the fork backwards over the potatoes to roughen the surface.
Serve the mashed potatoes.
Optionally brown the top with a salamander or before the fire.
Optionally press the potatoes into molds, turn them out, and brown them in the oven.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Potatoes (in the method)
- Form the bulk of the dish, and their starch gives the mash its soft, fluffy body.
- Milk
- Adds moisture and softness, loosening the mash so it spreads smoothly.
- Broth
- Adds savory flavor and moisture to the mash in place of some of the liquid.
- Butter (in the method)
- Adds fat for richness and a smooth, silky mouthfeel.
The step that matters
Drying the potatoes after draining. Letting the boiled potatoes dry thoroughly lets surplus water evaporate. Wet potatoes make a watery, loose mash, while dry ones take up added milk and butter well.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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