Mashed Potatoes
From Buckmaster's cookery, 1887
Ensure potatoes are well mixed with butter and cream.
Presented as published in 1887. 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 Buckmaster's cookery (1887) by J. C. Buckmaster, page 99. The excerpt below is the record exactly as published.
MASHED POTATOES. Ingredients. Potatoes. Cream. 3 oz. of Butter. 1. Boil or steam the potatoes. 2. Turn them into a basin, and with a fork bruise them to flour; to three pounds of potatoes (3) add a teaspoonful of salt, three ounces of fresh butter, and a gill of cream or hot milk
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