Boiled Potatoes For Mashing

Wash potatoes with a small brush and peel as thin as possible, for much of the mineral salts lie next to the skin. Place in rapidly boiling water and cook until they may be pierced with a fork. Drain and shake them in the saucepan for a few moments to make them mealy. Mash well, being sure there are no lumps, and add butter and salt in proportion to the number of potatoes. Beat well, adding gradually enough scalded milk to make them creamy, and continue to beat until white and light. A potato ricer can be used instead of mashing them, then seasonings and milk can be added, and the potatoes beaten until light.

Baked Potatoes

Potatoes should be of uniform size. Wash well and place in a hot oven for 45 minutes, when they should be mellow when pressed between the fingers. If skins are desired soft, rub each potato with butter or substitute before baking. When baked remove at once from the oven; press between the hands until the skins breaks, or prick with a fork to release the steam; this will prevent the potato from becoming soggy.

Steamed Potatoes

Wash potatoes well. Do not remove skins. Place in a steamer over boiling water, cover closely and cook for about 45 minutes, or until potatoes are tender.

Potato Puffs

1 teaspoon salt.

2 cups of hot mashed potatoes. 1 egg yolk.

1 tablespoon melted butter. 1 tablespoon finely chopped parsley.

Shape mashed potatoes into small balls and place on a greased baking pan. Beat egg yolk, add butter and brush the potato balls with the mixture. Sprinkle with parsley and set in a hot oven to brown.

French Fried Potatoes

Wash and peel potatoes. Cut into thin, lengthwise strips and let stand in cold water an hour or more. Drain, dry on a cloth and fry in deep fat. Heat fat until a piece of bread will brown in 1 1/2 minutes. Have kettle half full of the fat. Do not add many potatoes at a time. Drain on soft paper and sprinkle with salt. Test the fat each time before fresh potatoes are added.

Potato Balls

Wash and peel potatoes and cut into balls with a French vegetable cutter. Cook in boiling water until tender but not broken. Drain, roll in minced parsley and serve.

Duchess Potatoes

To 3 cups of hot riced or mashed potatoes add 2 tablespoons of butter, 1 teaspoon of salt and 1 egg slightly beaten. Mix well, beating until light. Put through a pastry bag with a star tube or shape into pyramids with a spoon. Brush over with beaten egg (yolk only preferred) and brown in a rather hot oven.

Franconia Potatoes

Peel and prepare as for boiled potatoes; parboil 10 minutes, drain and either place in pan with roast beef, basting often with fat in the pan, or cook in a heavy frying pan with plenty of fat. Cover closely. Turn often so that potatoes may be a deep golden brown.

Potatoes En Casserole

Wash and peel potatoes. Cut into quarters crosswise. Place in a baking dish, sprinkle lightly with salt and add 2 tablespoons of butter for 5 medium sized potatoes Cover closely and bake in a moderate oven about 45 minutes.