POTATOES, Very Thin-mashed, or, Purée de Pommes de Terre.
Ingredients.—To every lb. of mashed potatoes allow ¼ pint of good broth or stock, 2 oz. of butter. Mode.—Boil the potatoes, well drain them, and pound them smoothly in a mortar, or beat them up with a fork; add the stock or broth, and rub the potatoes through a sieve. Put the purée into a very clean saucepan with the butter; stir it well over the fire until thoroughly hot, and it will then be ready to serve. A purée should be rather thinner than mashed potatoes, and is a delicious accompaniment to delicately broiled mutton cutlets. Cream or milk may be substituted for the broth when the latter is not at hand. A casserole of potatoes, which is often used for ragoûts instead of rice, is made by mashing potatoes rather thickly, placing them on a dish, and making an opening in the centre. After having browned the potatoes in the oven, the dish should be wiped clean, and the ragoût or fricassée poured in. Time.—About ½ hour to boil the potatoes; 6 or 7 minutes to warm the purée. Average cost, 4s. per bushel. Sufficient.—Allow 1 lb. of cooked potatoes for 3 persons. Seasonable at any time.