Recipe: Mashed Sweet Potatoes

Used alone without further preparation, mashed sweet POTATOES make a very palatable dish. However, as in the case of mashed white POTATOES, numerous appetizing dishes, such as croquettes, patties, etc., can be made of mashed sweet POTATOES, whether left from a previous meal or cooked for this purpose. In the preparation of all such dishes, the recipes given under White POTATOES may be followed.

Peel the desired number of POTATOES and cook them in boiling salted water until they may be readily pierced with a fork. Drain, force through a sieve or a ricer, and season with salt, pepper, and a small amount of butter. Thin the mixture with sufficient hot milk to make it of a stiff, mush-like consistency. Then beat vigorously until the potato is light and creamy. Serve hot.

Woman’s Institute Library of Cookery, Vol. 2
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)

Recipe: Potato Salad (Mashed)

1/2 pint of mashed POTATOES, 2 hard-boiled eggs, 2 tablespoonfuls of Allinson SALAD oil, 1 dessertspoonful of sugar, 1 teaspoonful of mustard, pepper and salt to taste, 2 tablespoonfuls of lemon juice and seasoning; mash the yolks of the eggs quite fine and mix them smooth with the lemon juice, and add this to the Dressing. Chop the whites of the eggs up very fine, mix all together; turn the mixture smoothly into a SALAD bowl or glass dish, and garnish with watercress and beetroot.

The Allinson Vegetarian Cookery Book, by Thomas R. Allinson (Year 1915)

Recipe: Mashed Potatoes (Warmed Over)

To two cupfuls of cold mashed POTATOES add a half cupful of milk, a pinch of salt, a tablespoonful of butter, two tablespoonfuls of flour and two eggs beaten to a froth. Mix the whole until thoroughly light; then put into a PUDDING or vegetable dish, spread a little butter over the top and bake a golden brown. The quality depends upon very thoroughly beating the eggs before adding them, so that the potato will remain light and porous after baking, similar to sponge cake.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)

Recipe: Mashed Parsnips

A very simple way in which to prepare parsnips is to mash them. Clean and scrape the desired number of parsnips and put them to cook in sufficient boiling salted water to cover. Cook until tender enough to be Pierced with a fork, the length of time required to do this depending entirely on the age of the parsnips. When tender, drain off the water and force the parsnips through a colander or a sieve. Season with butter, salt, and pepper, and serve hot.

Woman’s Institute Library of Cookery, Vol. 2
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)

Recipe: Mashed Kohlrabi

As turnips and POTATOES are often boiled and then mashed, so kohlrabi makes a very appetizing dish when prepared in this way. Prepare the kohlrabi and cook it by boiling. When it has cooked soft, drain off the water and mash with a wooden or a wire potato masher. Season with salt and pepper, and add 1 tablespoonful of butter for each pint of cooked vegetable. Serve hot.

Woman’s Institute Library of Cookery, Vol. 2
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)