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📝 Description
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🥘 Ingredients
10 or 12 potatoes; to each 1/2 gallon of water allow 1 heaped tablespoonful of salt.
👨🍳 Method
Choose potatoes of an equal size, pare them, take out all the eyes and specks, and as they are peeled, throw them into cold water. Put them into a saucepan, with sufficient cold water to cover them, with salt in the above proportion, and let them boil gently until tender. Ascertain when they are done by thrusting a fork in them, and take them up the moment they feel soft through; for if they are left in the water afterwards, they become waxy or watery. Drain away the water, put the saucepan by the side of the fire, with the lid partially uncovered, to allow the steam to escape, and let the potatoes get thoroughly dry, and do not allow them to get burnt. Their superfluous moisture will evaporate, and the potatoes, if a good sort, should be perfectly mealy and dry. Potatoes vary so much in quality and size, that it is difficult to give the exact time for boiling; they should be attentively watched, and probed with a fork, to ascertain when they are cooked. Send them to table quickly, and very hot, and with an opening in the cover of the dish, that a portion of the steam may evaporate, and not fall back on the potatoes.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this old-school method of boiling potatoes this week and was delighted to find that it yielded perfectly fluffy results. The key, I discovered, was the salt in the water—an old trick that really works, drawing out moisture and infusing the potatoes with flavor. I found that the secret to keeping them mealy was to drain them thoroughly and let them dry out a bit in the pan. I was surprised how much the potatoes benefited from this step; they really do become waxy if left in the water too long. This method is perfect for the weeknight cook who wants a classic side dish done right. It's a bit more hands-on than just tossing potatoes in a pot, but the results are worth it. I served them with a simple roast chicken, and they were a hit with the whole family. The next time you're boiling potatoes, give this vintage method a try—your taste buds will thank you.
