Mashed Potatoes
From Miss Corson's practical American cookery and household management, 1885
Serves 2
If the egg is omitted, potatoes can be more highly seasoned.
Presented as published in 1885. 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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 212. The excerpt below is the record exactly as published.
MASHED POTATOES. Peel the desired quantity of potatoes, slice them half an inch thick, put them into salted boiling water, and boil them until tender ; then pour them into a colander, and set it over a hot dish when all the water has drained away ; put with a quart of potatoes, a tablespoonful of butter, the yolk of a raw egg, and a palatable seasoning of salt, pepper, and grated nutmeg
Cook this with the app: pantry check, scaling, and the assistant.