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Classic
Cook Books
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page 82
VEGETABLES
IRISH POTATOES, MASHED AND BROWNED
Boil them without peeling; peel them while hot, mash them up with sweet butter,
a little milk, pepper and salt. Many like them better when mashed and smoothed
over with a knife blade, and slightly browned in the oven. They can be kept hot
in this way if the meal is kept back for a guest, which is convenient on some
occasions.
STEWED IRISH POTATOES. A NICE BREAKFAST DISH
Wash, peel, and slice six potatoes; throw them for a few moments into cold,
salted water, take them out in five minutes and place them in a stew pan on the
fire; cover them with cold water; when tender, throw off all the water, pour
over them half a cup of sweet milk, a little salt, pepper, and chopped parsley,
and thicken them with a spoonful of butter, rolled in flour, or a teaspoonful of
flour, beaten in carefully to prevent it from lumping; stew a few moments and
serve in a covered dish.
PUFFS
Very nice potato puffs may be made by mashing seven or eight potatoes smoothly,
and mixing in with them two well-beaten eggs two tablespoonfuls of melted
butter, also well-beaten, and a cup of milk. Pour it into a pan and bake in a
hot stove.
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