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Mashed Potatoes (poteter)

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. 1

    Boil the potatoes

    Boil the peeled potatoes until tender in lightly salted water.

  2. 2

    Rice the potatoes

    Pour off the water and press the potatoes through a potato ricer, or mash them completely smooth.

  3. 3

    Stir out

    Stir the potato mass vigorously with the boiled milk.

  4. 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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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 394) → Modernised~92% of the text changedremovedadded
8 store 200 g poteter 3 spiseskjeer smeltet smør (skrelte). 1 del. kokende ts salt (til kokevannet). 3 ss melk (kokt). 1 teskje salt. De kokte, varme poteter klemmes itu med klubbe, presses gjennem purépresse, eller males i gang has ts smør. Kok de skrelte potetene møre i gryte lettsaltet vann.. Hell av vannet og vispes sterkt press potetene gjennom potetpresse, eller mos dem helt fine.. Rør potetmassen kraftig med 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 kokte melken.. Rør inn smøret til puréen skal serveres på. er glatt og luftig, og server straks.

Note on Modernised

Målene er omregnet til moderne enheter (dl, ss, ts, g), og fremgangsmåten er delt i trinn på moderne norsk. Innholdet er ellers uendret.

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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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