Boil and mash the desired quantity; while the potatoes are still warm spread them half an inch thick on a plate and set away to cool. When ready to use them, cut the potato into strips an inch wide and two inches long; dip the strips into melted butter, and then into well beaten egg, finally placing them in a baking pan and browning them in a hot oven.
WACHTMEISTER POTATOES.
Select potatoes of medium size and perfect shape; scour the skins, and steam until tender, then place in oven until skin is slightly toughened; remove from oven and open at one end, carefully removing contents, do not break the skins. Have ready a bowl of whipped cream; mash the potatoes and mix freely with whipped cream. Stuff back in potato skins and set in shallow dish, open ends up; place back in oven and let them get thoroughly hot, then serve. One who has been a strict vegetarian for years finds salt a poison; and it is omitted intentionally in the “Wachtmeister” receipt. It can of course be added to potato in mixing for those who desire it.
POTATOES IN WHITE SAUCE.
Peel and quarter potatoes, put them into saucepan (with salt, if desired) add flour and butter, mixed to a smooth paste, in the proportion of one tablespoonful of flour to two of soft butter, a teaspoonful of chopped parsley and just water enough to float potatoes; cover the saucepan and cook until potatoes are very tender.
LYONAISE POTATOES.
To one tablespoonful of finely chopped onion, add seasoning to taste; place in frying pan with two tablespoonfuls of butter and let fry a light brown, being careful not to burn. Have ready one quart of cold boiled potato cut in small dice, add and turn delicately with fork until potatoes have absorbed the butter; just before removing from fire add one tablespoonful of chopped parsley. Serve very hot.
ESCALOPED POTATOES.
Pare, wash and slice enough potatoes to nearly fill a baking dish; season to taste, fill the dish with cold milk and add one large tablespoonful of butter distributed over the top, bake in moderate oven, keeping dish covered until potatoes are nearly done. Then remove cover and brown.