Press the cooked potatoes through a coarse strainer into the dish in which they are to be served.
Mashed Potatoes.
To 1 pint of hot boiled potatoes, add 1 tbsp. butter, 1/2 tsp. of salt, 1/2 ssp. of white pepper and hot milk or cream to moisten. Mash in the kettle in which they were boiled, beat with a fork until they are light and creamy. Turn lightly into a dish.
Potato Puffs.
Prepare as for mashed potatoes, adding a little chopped parsley or celery salt if the flavor is liked. Beat 2 eggs, yolks and whites separately. Stir the beaten whites in carefully, shape into smooth balls or cones, brush lightly with the beaten yolks, and bake in a moderately hot oven until brown.
Creamed Potatoes.
Cut cold boiled potatoes into thin slices. Put them in a shallow pan, cover with milk and cook until the potatoes have absorbed nearly all the milk. To 1 pint of potatoes, add 1 tbsp. of butter, 1/2 tsp. of salt, 1/2 ssp. of pepper and a little chopped parsley or onion.
Baked Potatoes.
Select smooth potatoes of uniform size, wash and scrub well. Bake in a hot oven about 45 minutes or until soft. Break the skin or puncture with a fork to let the steam escape and serve at once. This is the most wholesome method of cooking potatoes, as the mineral matter is retained.