What do I need for one serving of mashed potatoes?

200 g potatoes, 1 teaspoon salt, 3 tablespoons boiled milk, and 1 teaspoon butter. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 666, in the chapter on nursing and invalid food.

How do I make the purée?

Peel and boil the potatoes, pour off the water, and press them through a ricer or mash them fine. Stir the mass vigorously with the boiled milk, then stir in the butter. Allow around 30 minutes total.

Why should the milk be boiled?

The recipe calls for boiled milk, because warm milk makes the purée smooth and airy when stirred in hard. Cold milk cools down the mass and gives a heavier purée.

Mashed Potatoes (poteter)

Name: Mashed Potatoes (poteter)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 servings
Cuisine: Norwegian
Ingredients: 200 g potatoes (peeled); 1 tsp salt (for the cooking water); 3 tbsp milk (boiled); 1 tsp butter

Erken's mashed potatoes for invalid food: 200 g boiled potatoes are riced fine and stirred with 3 tbsp boiled milk and 1 tsp butter. One serving.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 666 (falt i det fri)

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About the dish

From the chapter "A Little Nursing and Invalid Food" in Stor kokebok (1914). Simple, light dishes intended for a single patient, with small quantities and gentle preparation.

How to make it

1
Boil the potatoes
Boil the peeled potatoes until tender in lightly salted water.
2
Rice the potatoes
Pour off the water and press the potatoes through a potato ricer, or mash them completely smooth.
3
Stir out
Stir the potato mass vigorously with the boiled milk.
4
Finish
Stir in the butter until the purée is smooth and airy, and serve at once.

Changes from the original

The measurements have been converted to modern units (dl, tbsp, tsp, g), and the method has been divided into steps in modern Norwegian. The content is otherwise unchanged.

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Tidsmaskin – hva endret seg?

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

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 666) → 1949 (korrekturlest, s. 394)~88% av teksten endretfjernetlagt til

~~200 gr.~~ 8 store poteter ~~1 teske salt~~ 3 ~~spiseskeer kokt~~ spiseskjeer smeltet smør 1 del. kokende melk 1 ~~teske smør.~~ teskje salt. De ~~skrællede~~ kokte, varme poteter ~~kokes, vandet heldes fra, og potetene~~ klemmes itu med klubbe, presses gjennem ~~presse~~ purépresse, eller ~~gnides fine; potetesmassen røres~~ males i gang has i gryte og vispes sterkt med ~~melken, hvorefter smørret røres i.~~ den kokende melk, det smeltede smør og saltet. Når dette er ganske gjennemvarmet, legges pureen helst straks op på fat eller presses gjennem presse, like på det fat puréen skal serveres på.

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Frequently asked questions

What do I need for one serving of mashed potatoes?: 200 g potatoes, 1 teaspoon salt, 3 tablespoons boiled milk, and 1 teaspoon butter. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 666, in the chapter on nursing and invalid food.
How do I make the purée?: Peel and boil the potatoes, pour off the water, and press them through a ricer or mash them fine. Stir the mass vigorously with the boiled milk, then stir in the butter. Allow around 30 minutes total.
Why should the milk be boiled?: The recipe calls for boiled milk, because warm milk makes the purée smooth and airy when stirred in hard. Cold milk cools down the mass and gives a heavier purée.

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