Browned Mashed Potatoes

Ingredients

• one or two well-beaten eggs
• third of a pint stock or broth
• two tablespoons butter
• six potatoes

Method

1. 1

   Heap mashed potatoes on a small, oval platter, shape like a pyramid, cover with a well-beaten egg, and set in the oven to brown.

2. 2

   Alternatively, mix in well-beaten eggs, smooth over with a knife dipped in sweet milk, and bake in a hot oven for twenty minutes.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 448. The excerpt below is the record exactly as published.

rowned' Mashed Potatoes^ after mashed as above, heap on a small, oval platter, shape like a pyramid and per- fectly smooth, then cover witn . a well-beaten egg and set in the oven to brown. Or add one or two well-beaten eggs, mix thorough- ly, put in baking dish, dip a knife in sweet milk, smooth over, wet- ting every part with milk, and place in a hot oven twentv minutes. For a, Puree of Potatoes, i^Bxe and boil six potatoes, arain them well, mash smoothly or beat them up with a fork ; add third of a pint stock or broth, and rub potatoes through a sieve. Put the puree into a very clean saucepan with two tablespoons butter

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