Why nutmeg in the purée?

Nutmeg is a classic spice for potato and milk dishes and gives the purée a warm, lightly spiced note.

How does the purée become extra smooth?

Rub the potatoes through a colander or sieve while they are hot, and stir in the warm milk a little at a time.

Potato Purée

Potato purée from 1900: 1 liter of boiled potatoes mashed, stirred into melted butter with 2 dl milk and nutmeg, brought to a boil and seasoned with salt.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 187 (falt i det fri)

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About the dish

Potetpuré/potetstappe fra Erken og Caroline Steens «Kogebog for skole og hjem» (1900), smaksatt med muskat.

How to make it

1
Mash the potatoes
Rub the boiled potatoes through a colander into a fine mass.
2
Warm milk and butter
Melt the butter and add milk and nutmeg.
3
Stir together
Stir the potatoes into the milk mixture and bring it to a boil. Season with salt.

Changes from the original

«1 l. kogte poteter» er et volummål for most potet. Fremgangsmåten er uendret; salt tilsettes etter smak slik originalen angir.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1900 Modernised

To1900 Modernised

Modernised → 1900 (proofread, p. 187)~86% of the text changedremovedadded

Potetespurée. 1 ~~l kokte poteter (most).~~ l. kogte poteter, 35 ~~g smør.~~ gr. smør, 2 ~~dl melk.~~ dcl. melk, 1 ~~knivsspiss~~ knivsod muskat. ~~salt (etter smak). Gni de kokte potetene~~ Poteterne gnides gjennem et ~~dørslag til en fin masse.. Smelt smøret og tilsett~~ dørslag. Smørret smeltes, melk og ~~muskat.. Rør potetene inn i melkeblandingen og gi det~~ muskat tilsættes; heri røres poteterne, gives et ~~oppkok. Smak til med salt.~~ opkog. — Salt efter smag.

Note on Modernised

«1 l. kogte poteter» er et volummål for most potet. Fremgangsmåten er uendret; salt tilsettes etter smak slik originalen angir.

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Frequently asked questions

Why nutmeg in the purée?: Nutmeg is a classic spice for potato and milk dishes and gives the purée a warm, lightly spiced note.
How does the purée become extra smooth?: Rub the potatoes through a colander or sieve while they are hot, and stir in the warm milk a little at a time.

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