Mashed Potatoes
From Statesmen's dishes; and how to cook them, 1890
Presented as published in 1890. 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 Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 19. The excerpt below is the record exactly as published.
MASHED POTATOES. BY MES. R. P. BLAND. (Wife of Representative from Missouri.) ijABE the potatoes, cut into pieces and place immediately in cold water. Peachblow best. Take them out when prepared and turn on boiling water. Cook quickly just as the meal is ready. Empty water off, and let stand on the stove till perfectly dry ; salt to taste, butter and cream as much as needed
Cook this with the app: pantry check, scaling, and the assistant.