When potatoes are first washed, they may be cooked without any water, by putting them into a closely-covered stewpan. The cover must fit perfectly, and the vessel must set flat on the stove. I have cooked them that way many times. Set the stewpan on top of the stove, shake occasionally, but do not lift the cover under half an hour. Try it.
Peel, cut in two, and cook tender; drain; mash fine with *17 a large fork, or, what is still better, the Victor vegetable masher. The latter renders them extremely mealy. Season with butter and salt. Pour in a cup of cream or milk for a family of half a dozen persons. Beat in thoroughly with a wooden spoon; keep beating till your potatoes are a foamy white. Take up in a tureen. Dash a little pepper on in spots, if liked. Serve hot, with any kind of meats used at dinner.
Peel, boil, season, and mash potatoes, then put through a colander into the dish in which you wish to serve. Brown in the oven.
Peel 6 good-sized potatoes, place in a chopping bowl, scatter over them flour enough to fill a tea-cup, add salt, pepper, and butter to taste, chop fine and mix well. Grease a deep pie-tin, spread the mixture in it, and cover with cream; bake slowly 3/4 of an hour or less.
Peel and slice thin into cold water. Drain well, and dry in a towel. Fry a few at a time in boiling lard. Salt as you take them out, and lay them on coarse brown paper for a short time. They are very nice cold for lunch, or to take to picnics.
If the potatoes are wiped dry, they will bake much sooner than if put into the oven wet from washing them.
Put into a saucepan 3 tablespoons of butter, a small handful of minced parsley, salt and pepper to taste. Stir up well until hot, add a small tea-cup of cream or rich milk, thicken with 2 teaspoons of flour, and stir until it boils. Chop some cold boiled potatoes, put into the mixture, and boil up once before serving.
If they are to be served whole, wash well (it is easier to wash with a cloth), cut an end off, or a narrow strip entirely around. This makes them mealy. When done, pour off the water and set on the back of the stove with a towel laid over them.
Two cups mashed potatoes, with 2 spoons melted butter, beaten until creamy. Then add 2 well-beaten eggs and a cup of cream or milk, a little salt; beat well. Pour into a baking-dish, spread butter over the top and bake quickly a delicate brown.
Take the remains of mashed potatoes; make into flat balls, dip in beaten egg, and fry a nice brown in drippings.
Boil, peel, and slice 6 potatoes. Put a sliced onion into a hot buttered frying-pan. When a little brown, put in the potatoes. Season, and when a golden brown, sprinkle over them a tablespoon chopped parsley. A combination of onion and parsley always means Lyonnaise.