Home › The Principles of Cookery › Potato Rice

Potato Rice

Boil two pounds of potatoes-regents are best for the purpose-mash them with two ounces of butter and four table-spoonfuls of boiling milk, and season with pepper and salt. Put them into a large colander, and press them through this on to a hot dish, and whilst doing so, shake the colander every minute or two, that the potatoes may fall lightly like rice. Serve very hot, with broiled steak or sausages. Time, about three-quarters of an hour. Probable cost of potatoes, 1d. or 1 1/2d. per pound. Sufficient for four or five persons.