A historical side dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913).
Preserved exactly as written in the original source
Pare the potatoes, throw them into cold water as they are peeled, then put them in a steamer.
Place the steamer over a saucepan of boiling water, and steam the potatoes from twenty to forty minutes, according to the size and sort.
When the fork goes easily through them, they are done; then take them up, dish and serve very quickly.
Modern guidance to help you succeed with this vintage recipe
Steaming potatoes above boiling water cooks them gently and evenly through moist heat conduction without waterlogging them, as boiling would. Keeping peeled potatoes submerged in cold water prevents enzymatic browning and oxidation that would discolor the surface. The gentle, indirect heat of steaming preserves the potatoes' natural texture and prevents them from becoming waterlogged or falling apart, while allowing them to cook through uniformly based on size.
Peeled potatoes can be held in cold water for up to 2 hours before steaming. Change the water if holding longer to prevent starch buildup. Do not steam potatoes ahead, as they are best served immediately after cooking.
Store leftover steamed potatoes in an airtight container in the refrigerator for up to 4 days. Reheat by steaming for 5-7 minutes, microwaving with a damp paper towel, or pan-frying in butter or oil. Cold steamed potatoes work well for potato salad or hash.
AI-generated tips from Chef Cecil's culinary database
Peeled potatoes can be held in cold water for up to 2 hours before steaming. Change the water if holding longer to prevent starch buildup. Do not steam potatoes ahead, as they are best served immediately after cooking.
Store leftover steamed potatoes in an airtight container in the refrigerator for up to 4 days. Reheat by steaming for 5-7 minutes, microwaving with a damp paper towel, or pan-frying in butter or oil. Cold steamed potatoes work well for potato salad or hash.
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