Mashed Potatoes
Recipe No. 624 from the U.S. Army's WWII cookbook — Vegetables. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Recipe No. 624 from the U.S. Army’s WWII cookbook — Vegetables. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Ingredients
- Potatoes, white — 40 pounds
- Salt — as needed
- Water, boiling — as needed
Milk, evaporated — 6—14½ ounce cans
- Water, potato (for milk) — 2½ quarts (2½ No. 56 dippers)
- Butter — 6 ounces (¼ mess kit cup)
- Salt — as needed
- Pepper — as needed
Directions
Key ingredients
- Wash potatoes; pare.
- Cover potatoes with boiling salted water. Cover and heat to boiling point; reduce heat and simmer 20 to 30 minutes or until tender. Drain.
- Mash well.
- Mix milk and potato water; heat.
- Add milk and butter to potatoes; beat well. Add salt and pepper; mix well.
Notes
SCALED TO 8 SERVINGS (the original is ÷12.5): Potatoes, white — 3 lb 3¼ oz Salt — to taste Water, boiling — to taste Milk, evaporated — ½ can (14½ oz) Water, potato (for milk) — 12¾ tbsp Butter — ½ oz Salt — to taste Pepper — to taste
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 624, Vegetables. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.