Mashed Potatoes

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (4)

Mashed Potatoes

two pounds [of potatoes] ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
a quarter of a pint of milk ↝ Milk, NFS [Milk, reduced fat]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
two or three ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (4)

Boil, peel, and break to paste the potatoes.
Add milk, salt, and butter to the potatoes.
Stir all well over the fire.
Serve as is, or brown the top when placed on the dish in a form, with a salamander, or in scollops.

Original Text

To mash Potatoes.

Boil, peel, and break to paste the potatoes; then, to two pounds, add a quarter of a pint of milk, and a little salt, with two or three ounces of butter, and stir all well over the fire. Serve thus, or brown the top, when placed on the dish in a form, with a salamander; or in scollops.

Notes

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