No. 627 — Potato Purée

Use 1½ Russian pounds of old, rather than new, potatoes. Peel, put immediately into cold water and rinse.

Boil fresh salted water, using one teaspoon of salt for every three glasses. Add the potatoes and cook for approximately twenty minutes from the boil. Drain completely and immediately mash while hot, preferably rubbing through a sieve or food mill.

Add a piece of butter weighing ⅛ Russian pound and beat with a spatula over the stove. Gradually add ½ glass of hot whole milk or thin cream, beating until the purée is thick enough to stay on the spatula instead of running off. Heat until very hot.

Although flour is generally not used in purées of starchy vegetables, the author permits adding ½ spoonful of browned flour No. 390.

Serve with Polish breadcrumb-butter sauce No. 442, fried bacon fat, cutlets, sausages, corned beef, tongue, hazel grouse or other game, ham, zrazy, roast beef or boiled pork.