Mashed Potatoes
From A guide to modern cookery, 1909
Serves 4
Mashed potatoes should be just cooked; if allowed to wait, they lose quality.
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 382. The excerpt below is the record exactly as published.
MASHED POTATOES Peel and quarter some Dutch potatoes, and quickly cook them in salted water. When they feel soft to the touch, drain them ; rub them through a sieve, and work the purée vigorously with three oz. of butter per lb. of potatoes. Then add, little by little, about one-half pint of boiling milk
Cook this with the app: pantry check, scaling, and the assistant.