Chapter XVIII · Vegetables and Farinaceous Products · No. 2248
2248—Mashed Potatoes
Peel and quarter some Dutch potatoes, and quickly cook them in salted water. When they feel soft to the touch, drain them; rub them through a sieve, and work the purée vigorously with three oz. of butter per lb. of potatoes. Then add, little by little, about one-half pint of boiling milk, in order to bring the purée to the required consistence. Heat without boiling, and serve.
Remember that mashed potatoes should be only just cooked, and that if they be allowed to wait they lose all their quality.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2248, p. 666. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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