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Mashed Potatoes
From Virginia Cookery-book, 1884
Serves 4
For everyday use, they can be served more economically.
Presented as published in 1884. 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 Virginia Cookery-book (1884) by Mary Stuart Smith, page 66. The excerpt below is the record exactly as published.
Mashed Potatoes Are either steamed or boiled, as suits your convenience. Do not let the potatoes be kept waiting, but put them in a convenient pan or bowl, and mash them up with your potato-masher as smooth as possible ; add a lump of but- ter and salt to the taste, with much or little milk or cream
Cook this with the app: pantry check, scaling, and the assistant.