Mashed Potatoes

Ingredients

• Boil one pint of potatoes
• one tablespoonful of butter
• the yolk of a raw egg
• moisten with rich, hot milk

Method

1. 1

   Boil and peel potatoes, mash with butter, salt, and pepper.

2. 2

   Add egg yolk and hot milk, beat until light, and serve in a mound.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 55. The excerpt below is the record exactly as published.

mashed potatoes, bind with an egg, and perhaps also a little flour will be necessary. Drop from a large spoon on a well-buttered baking pan, and bake until a light brown. Arrange on a platter with the chicken gravy reheated surrounding them. A pretty effect can be produced by sprinkling the top of each cake with a bit of the yolk of a hard-boiled egg pressed through a ricer. The white can be minced fine and added to the gravy. MASHED POTATOES. Boil one pint of potatoes without peeling, until per- fectly done. Peel them while hot. Mash them up with one tablespoonful of butter until entirely free from lumps ; salt and pepper to taste ; add the yolk of a raw egg and moisten with rich, hot milk

Cook this with the app: pantry check, scaling, and the assistant.