Mashed Potatoes
From Royal baker and pastry cook, 1913
Presented as published in 1913. 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
As published
This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 75. The excerpt below is the record exactly as published.
Mashed Potatoes. — Boil potatoes in salted water; while hot put through ricer or mash with fork till smooth. Season with salt and pepper ; to 1 pint add 1 tablespoon butter and 2 tablespoons hot milk
Cook this with the app: pantry check, scaling, and the assistant.