Wednesday, February 23, 2011

Potato Goodness for Family Meals

Potatoes reign at our house. I wish my kids loved green beans, peas or salad as much as they love potatoes. I stopped using a fryer years ago, and try to bake or microwave when I can, or use a skillet so I can add a smaller amount of fat. Today I thought I'd share some potato recipes Practical Recipes for the Housewife, published in 1934 and the Modern Priscilla Cook Book from 1924. You'll notice some of the recipes call for boiled potatoes but don't give a method. I simply wash, peel, rinse in cold water, then cut them in chucks. I then cover with cold water and boil until they are just tender when tested with a fork. Drain, and run cold water over them to cool.

Lyonnaise Potatoes

Cut cold boiled potatoes into slices, season with salt and pepper. Slice an onion and fry in two tablespoons butter or fat. Have the butter very hot and turn in the potatoes. Cook until the potatoes have taken in the fat and serve with chopped parsley.

Mashed Potatoes

6 hot cooked potatoes (peeled, cubed and boiled)
6 tablespoons milk
3 tablespoons butter
1 tsp. salt

Mash the potatoes to free from any lumps. Add the hot milk, butter and then salt and pepper. Beat with a fork to make creamy and fluffy. Reheat and serve in a hot dish garnished with parsley and dotted with butter.

Potato Cakes

Season cold or hot potatoes highly and add enough beaten egg to moisten. Mold into cakes and roll in flour. Saute until golden brown.

Potatoes in Cream

4 medium potatoes, cold and boiled
1/2 tsp. salt
dash pepper
1/2 tsp. grated nutmeg
2/3 cup cream

Chop the potatoes, add the seasonings. Put into ramekins. Pour equal amounts of cream on to the mixture in each dish. Bake in a moderate oven (375 F.) until just browned on top, for about 15 minutes. Serves 6.

Note: You can use a casserole dish instead of the individual dishes.

Housekeeper's Potatoes

1 quart diced cold potatoes
1 tsp. salt
dash pepper
2 cups soup stock (chicken, beef, etc.)
1 tsp. lemon juice
1 tbsp. chopped parsley
1 tbsp. butter

Combine potatoes, salt, pepper and stock. Simmer for ten minutes. Add remaining ingredients and simmer five minutes longer. 8 Servings.

On OFL we had a fun discussion about the perfect baked potato:

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