![\"\"](\"/static/img/badges/bage_top.png\")
![\"\"](\"/static/img/badges/misc.png\")
![\"\"](\"/static/img/badges/bage_buttom.png\")
📝 Description
![\"\"](\"/static/img/badges/l1a.png\")
81
![\"\"](\"/static/img/badges/r1.png\")
🥘 Ingredients
To every lb. of mashed potatoes allow 1/4 pint of good broth or stock, 2 oz. of butter.
👨🍳 Method
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 puree 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 puree 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 ragout or fricassée poured in.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at Mrs. Beeton's potato purée this week, a recipe that seemed simple enough but held a few surprises. I found the process of pounding the potatoes in a mortar to be quite therapeutic, a stark contrast to the electric mixers of today. The most delightful revelation came when I sieved the potatoes—it resulted in an astonishingly smooth and velvety texture. I was reminded of the importance of this classical technique. This recipe is perfect for the traditionalist cook who appreciates the elegance of simple, well-prepared ingredients. The purée served as an excellent accompaniment to my broiled mutton cutlets, absorbing the juices beautifully. I suggest keeping a close eye on the heat to prevent the butter from browning too quickly. The result is a comforting, old-world dish that deserves a place in any vintage-inspired meal.
