Mashed Potatoes
From Cookery for little girls, 1910
If dinner is delayed, keep warm in a baking dish and add cheese before browning in the oven.
Presented as published in 1910. 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 Cookery for little girls (1910) by Olive Hyde Foster, page 14. The excerpt below is the record exactly as published.
MASHED POTATOES For mashed potatoes the mother should tell the child to pick out the imperfect ones, or those too large to bake, to be peeled and cut up. Have her put them on in boiling salted water half ah hour before dinner-time, cook until perfectly ten- der, then drain and let steam dry. After stand- ing a few moments (in a hot place), have her mash them thoroughly, first with an old-fashioned wooden masher until all the lumps are removed, and then with a wire one. To each cupful of potato add a teaspoonful of butter and a table- spoonful of hot milk. They should be beaten up 46 THE INTERESTING POTATO creamy with the wire beater, then turned out into a hot covered dish, with a lump of butter in the center and a sprinkling of pepper
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