PUREE DE POMMES DE TERRE, or, Very Thin-mashed Potatoes

Ingredients

• To every lb. of mashed potatoes
• 1/4 pint good broth or stock
• 2 oz butter

Instructions

1. Boil the potatoes, well drain them, and pound them smoothly in a mortar, or beat them up with a fork;
2. add the stock or broth, and rub the potatoes through a sieve.
3. Put the puree into a very clean saucepan with the butter;
4. stir it well over the fire until thoroughly hot, and it will then be ready to serve.
5. A puree should be rather thinner than mashed potatoes, and is a delicious accompaniment to delicately broiled mutton cutlets.
6. Cream or milk may be substituted for the broth when the latter is not at hand.
7. A casserole of potatoes, which is often used for ragoûts instead of rice, is made by mashing potatoes rather thickly, placing them on a dish, and making an opening in the centre.
8. After having browned the potatoes in the oven, the dish should be wiped clean, and the ragout or fricassée poured in.