Baked Mashed Potatoes

Name: Baked Mashed Potatoes
Ingredients: eight medium-sized potatoes; some melted butter

From French dishes for American tables, 1886

Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

924Calories

25 gProtein

210 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories924 kcal

Protein25 g

Carbohydrates210 g

Fiber25 g

Sugars9.8 g

Total Fat1.1 g

Saturated Fat0.3 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.5 g

Cholesterol0 mg

Sodium72 mg

Potassium5100 mg

Calcium144 mg

Iron9.7 mg

Magnesium276 mg

Phosphorus684 mg

Zinc3.6 mg

Copper1.3 mg

Manganese1.8 mg

Vitamin D0 mcg

Vitamin C236 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K24 mcg

Vitamin B63.6 mg

Vitamin B120 mcg

Thiamin (B1)1 mg

Riboflavin (B2)0.4 mg

Niacin (B3)13 mg

Folate180 mcg

Choline145 mg

Caffeine0 mg

Water950 g

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 67. The excerpt below is the record exactly as published.

eight medium-sized potatoes, cut them in pieces, and put them in a saucepan with a quart of cold water and a little salt. Boil until perfectly tender, drain, press through a sieve, and put them in a saucepan, with a pinch of salt and a glass of milk, and serve hot. 422. Baked Mashed Potatoes. Prepare your potatoes as the above, with the exception of the milk, place them in a pan in the oven, with some melted butter

Cook this with the app: pantry check, scaling, and the assistant.