A little mint should be boiled with the
peas.
PUREE OF POTATOES.--This differs from mashed potatoes only in the
employment of more milk and butter, and in the whole being carefully
reduced to a perfectly smooth, thick, cream-like mixture. Where
economy is a great object, and where rich dishes are not desired, the
following is an admirable mode of mashing potatoes: Boil them till
thoroughly done, having added a handful of salt to the water, then dry
them well, and with two forks placed back to back beat the whole up
until no lumps are left. If done rapidly, potatoes thus cooked are
extremely light and digestible.
HOW TO BOIL POTATOES.--Boil in a saucepan without lid, with only
sufficient water to cover them; more would spoil them, as the potatoes
contain much water, and it requires to be expelled. When the water
nearly boils pour it off, and add cold water, with a good portion of
salt. The cold water sends the heat from the surface to the center of
the potato, and makes it mealy. Boiling with a lid on often produces
cracking.
NEW POTATOES.--Should be cooked soon after having been dug; wash well,
and boil.
The Irish, who boil potatoes to perfection, say they should always
be boiled in their _jackets_; as peeling them for boiling is only
offering a premium for water to run through the potato, and rendering
it sad and unpalatable; they should be well washed, and put into cold
water.
NEW POTATOES.--Have them as freshly dug as may be convenient; the
longer they have been out of the ground the less well-flavored they
are.
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