--If mashed potatoes are prepared properly, they are
much relished by the majority of persons. However, to be most
satisfactory, they should be cooked long enough not to be lumpy and
then, after being mashed and softened with milk, they should be beaten
until they are light and creamy.
Peel the desired number of potatoes and boil them according to the
directions given in Art. 75. When they are tender, remove them from the
fire and drain off the water. Mash the potatoes with a wooden or a wire
potato masher, being careful to reduce all the particles to a pulpy mass
in order to prevent lumps. However, the preferable way to mash them is
to force them through a ricer, when they will appear as shown in Fig.
15, for then, if they are thoroughly cooked, there will be no danger of
lumps. When they are sufficiently mashed, season with additional salt, a
dash of pepper, and a small piece of butter, and add hot milk until they
are thinned to a mushy consistency, but not too soft to stand up well
when dropped from a spoon. Then beat the potatoes vigorously with a
large spoon until they become light and fluffy. Serve at once.
77. BAKED POTATOES.--A very nutritious vegetable dish results when
potatoes are baked. For this method of cooking potatoes, those of medium
size are better than large ones; also, if the potatoes are uniform in
size, all of them will bake in the same length of time. It is well to
choose for baking, potatoes that are smooth and unblemished, in order
that they may be prepared without cutting the skins.
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