Mashed Potatoes
Mashed potatoes made the old Household Cyclopedia way rely on very little: butter and milk in small, measured amounts. The potatoes are pushed through a colander while hot, so the mash comes out fine and free of lumps without any beating. The ratio of ½ ounce of butter and 1 tablespoon of milk per pound keeps the texture firm rather than soupy. A variation folds in sieved boiled onions.
Instructions
Boil the potatoes until they are tender all the way through, then drain them well.
While the potatoes are still hot, press them through a colander into a clean pan. Working while they are hot gives the smoothest result.
Weigh the potatoes and add ½ ounce of butter and 1 tablespoon of milk for every pound. Mix until evenly combined, and keep the mash on the dry side rather than making it too moist.
Serve hot.
Make it personal.
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