This is for cooking in a small tin or tinned copper pot over a small brazier. It is for use with ingredients available in the 18th century, and easily carried in one's pack. I made this over the weekend when I got stuck at the HQ area of the British camp at an event, and several hundred yards from the cooking tents and my group. It was mealtime, and I needed something, and I had the ingredients in my pack...borrowed the officer's brazier, copper pot, and fuel
You'll need
2 large potatoes (I used redskin potatoes)
1 small, yellow onion
2 tablespoons Olive Oil
Salt
Cayenne Pepper
Water
A copper or tin pot with a lid
a wooden spoon
a knife
a small brazier & charcoal for fuel.
Cube up the redskin potatoes into the pot. ( If the potatoes are of a thick skinned variety you may want to peal them.) The smaller the cubes the faster the cooking time. Dice up the onion and add it to the potatoes, then cover all with water. Add a pinch of salt, place the lid on the pot, and place on the hot brazier. Bring to a boil, and when the potatoes are soft, using the lid drain off the water.
Add the olive oil, some salt, and mash up the potatoes and onions with the spoon. Add the cayenne pepper if you like a little spiciness. If you're by yourself just eat it right out of the pot.
This recipe "works" because the lack of the fat from butter and/or milk is supplanted by the olive oil.
LD
Topic: Brazier Mashed Potatoes (Read 2169 times)