Mashed Potatoes

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923
Source
A Handbook of Cookery for a Small House
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (3)
Instructions (5)
  1. Boil the potatoes carefully.
  2. Strain and shake vigorously with the lid on.
  3. Break them up then and beat with a carving fork, with two ounces of fresh butter.
  4. Add fresh milk and continue beating till they attain the consistency of very thick cream.
  5. They will then be ready to serve with cutlets or as a bed for sausages.
Original Text
Mashed Potatoes Boil the potatoes carefully, strain, and shake vigorously with the lid on. Break them up then and beat with a carving fork, with two ounces of fresh butter; then add fresh milk and continue beating till they attain the consistency of very thick cream. They will then be ready to serve with cutlets or as a bed for sausages.
Notes
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