Prepare potatoes as for boiled potatoes. Put in small strainer, place over kettle of boiling water, cover tightly, and cook until soft - about thirty minutes. Cover the pot with a double cloth and place on the back of the range.
Add salt and butter to mashed potatoes, and press them through a heated potato ricer into the hot dish in which they are to be served.
Or add to the hot mashed potatoes I tablespoon of butter, 1/2 cup of milk, and 1 teaspoon of salt. Beat until creamy, using a silver fork. Pile lightly on serving dish.
Mix with riced potatoes two tablespoons of butter, one teaspoon of salt, a shake of paprika, and one-half cup of milk. Beat with a silver fork until creamy, and put in a baking dish. To one-half cup of cream add one-half cup grated cheese, and season with paprika and salt. Spread over the potatoes, and put in the oven for a few minutes until brown.
Boil the potatoes and drain well as it is important that they should be very dry. Put them through a sieve or through a ricer and return to the saucepan. Beat in one tablespoon of butter, until it is thoroughly mixed, then add half a cup of milk, and season with salt and pepper. Beat well and pile lightly on the serving dish. Serve immediately. Or the mashed potatoes may be put in a baking dish covered with bits of cheese and butter and browned in the oven.
Form cold mashed potatoes into cakes an inch thick. Roll them in flour, brush each over with milk, and bake in a hot oven five minutes or saute in vegetable fat.
Form mashed potatoes into balls and with a teaspoon make a depression in the top of each. Mix one cup of grated cheese with salt, celery salt, and butter, and put one teaspoon into the hollow of each potato ball. Mold the ball so that the stuffing is concealed and brown in the oven or saute.
Select potatoes having a smooth surface and of uniform size, and wash thoroughly. Put them in an old baking pan kept for this purpose and bake in a hot oven from forty to fifty minutes. When baked, break open slightly that steam may escape, and serve at once. Do not pierce with a fork to see if they are soft; press with the fingers.
4 medium sized potatoes 2/3 cup milk
1/3 cup cream 1 1/2 teaspoons salt
Peel and boil the potatoes as for minced potatoes. Add the salt, milk and cream, and bake in the oven. Allow them to cook-slowly for one-half hour or more until the liquid becomes quite thick.
4 medium sized potatoes 1 cup bread crumbs 1/2 pound Neufchatel cheese 4 tablespoons butter
4 tablespoons flour 2 cups milk
2 tablespoons toasted bread crumbs
1/2 teaspoon salt
Boil the potatoes, chop, and spread in the bottom of a pan. Cover with the grated cheese and a layer of the bread crumbs, then pour over all the white sauce, made as follows: Rub together the flour and butter, add a little hot milk, then the remainder of the hot milk, and salt. Cook twenty minutes in a double boiler. When pouring the white sauce over the bread crumbs and potato, see that it permeates thoroughly. Sprinkle the toasted crumbs over the top, and bake in a quick oven.