Mashed Potatoes
From Plain cookery recipes, 1908
Mashed potatoes are finest when made with freshly-boiled potatoes, still hot.
Presented as published in 1908. 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 Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 28. The excerpt below is the record exactly as published.
Mashed Potatoes. One pound boiled potatoes. Half a gill milk. Half an ounce butter. A small pinch of pepper. Half a teaspoonful salt
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