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Mashed Potatoes (store poteter)

Erken's mashed potatoes from 1914: 8 large boiled potatoes are mashed or riced, whipped vigorously with 1 dl boiling milk, 3 tbsp melted butter, and 1 tsp salt, and turned out onto a platter as soon as they are heated through.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 356 (falt i det fri)

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About the dish

Mashed potatoes are among the many ways Erken gives for presenting boiled potatoes. She stresses that the purée should be turned out at once, while it is heated through.

How to make it

  1. 1

    Boil the potatoes

    Boil the potatoes until tender and steam them dry.

  2. 2

    Mash the potatoes

    Mash the warm potatoes with a masher or press them through a potato ricer into a pot.

  3. 3

    Whip in milk and butter

    Whip the mass vigorously with the boiling milk, the melted butter, and the salt.

  4. 4

    Serve at once

    When the purée is heated through, turn it out onto a platter at once, or press it through a ricer directly onto the platter it is to be served on.

Changes from the original

Measurements converted to modern units (dl, tbsp, tsp), and "purée press" is given as potato ricer. The method has been divided into numbered steps.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 356) → Modernisert~78% av teksten endretfjernetlagt til
8 stk store poteter (ca. 1 kg, kokte). 3 spiseskeer ss smeltet smør smør. 1 del. kokende dl melk (kokende). 1 teske ts salt. De kokte, Kok potetene møre og damp dem tørre.. Mos de varme poteter klemmes itu potetene med klubbe en støter eller presses gjennem purépresse, haves press dem gjennom potetpresse ned i gryte og vispes sterkt en gryte.. Visp massen kraftig med den kokende melk, melken, det smeltede smør smøret og saltet. Naar dette er ganske gjennemvarmet, lægges saltet.. Når pureen helst er gjennomvarm, legges den straks op paa fat opp på fat, eller presses gjennem presse, like paa det fat, pureen gjennom presse rett ned på fatet den skal serveres paa. på.

Note til Modernisert

Mål er omregnet til moderne enheter (dl, ss, ts), og «purépresse» er angitt som potetpresse. Fremgangsmåten er delt i nummererte trinn.

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Frequently asked questions

How much milk and butter go into these mashed potatoes?
For 8 large potatoes you use 1 deciliter of boiling milk, 3 tablespoons of melted butter, and 1 teaspoon of salt.
Why must the potatoes be warm when mashed?
The recipe says the boiled, warm potatoes should be crushed with a masher or pressed through a ricer. Warm potatoes mash more easily and give a smoother purée, and the milk should be boiling so the purée stays heated through.
Can the purée sit and wait before serving?
No, Schønberg Erken recommends turning the purée out onto the platter preferably right when it is heated through – or pressing it through a ricer directly onto the serving platter.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" of 1914, page 356. It is counted for 4 servings and takes around 40 minutes.

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