Potatoes that are boiled together, should be as nearly as possible
of the same size. Wash, but do not pare them. Put them into a pot
with water enough to cover them about an inch, and do not put on
the pot lid. When the water is very near boiling, pour it off, and
replace it with the same quantity of cold water, into which throw
a good portion of salt. The cold water sends the heat from the
surface to the heart, and makes the potatoes mealy. Potatoes of a
moderate size will require about half an hour boiling; large ones
an hour. Try them with a fork. When done, pour off the water,
cover the pot with a folded napkin, or flannel, and let them stand
by the fire about a quarter of an hour to dry.
Peel them and send them to table.
Potatoes should not be served up with the skins on. It has a
coarse, slovenly look, and disfigures the appearance of the
dinner; besides the trouble and inconvenience of peeling them at
table.
When the skins crack in boiling, it is no proof that they are
done, as too much fire under the pot will cause the skins of some
potatoes to break while the inside is hard.
After March, when potatoes are old, it is best to pare them before
boiling and to cut out all the blemishes. It is then better to
mash them always before they are sent to table. Mash them when
quite hot, using a potato-beetle for the purpose; add to them a
piece of fresh butter, and a little salt, and, if convenient, some
milk, which will greatly improve them. You may score and brown
them on the top.
A very nice way of serving up potatoes is, after they are peeled,
to pour over them some hot cream in which a very little butter has
been melted, and sprinkle them with pepper. This is frequently
done in country houses where cream is plenty. New potatoes (as
they are called when quite young) require no peeling, but should
be well washed and brushed before they are boiled.