oz. of butter, 2 tablespoonfuls of milk, salt to taste.
_Mode_.--Boil the potatoes in their skins; when done, drain them, and
let them get thoroughly dry by the side of the fire; then peel them,
and, as they are peeled, put them into a clean saucepan, and with a
large fork beat them to a light paste; add butter, milk, and salt in the
above proportion, and stir all the ingredients well over the fire. When
thoroughly hot, dish them lightly, and draw the fork backwards over the
potatoes to make the surface rough, and serve. When dressed in this
manner, they may be browned at the top with a salamander, or before the
fire. Some cooks press the potatoes into moulds, then turn them out, and
brown them in the oven: this is a pretty mode of serving, but it makes
them heavy. In whatever way they are sent to table, care must be taken
to have them quite free from lumps.
_Time_.--From 1/2 to 3/4 hour to boil the potatoes.
_Average cost_, 4s. per bushel.
_Sufficient_,--1 lb. of mashed potatoes for 3 persons.
_Seasonable_ at any time.
PUREE DE POMMES DE TERRE, or, Very Thin-mashed Potatoes.