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Mashed Potatoes
From Temperance cook book, 1887
Serves 1
Serve hot and freshly made for best results.
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 Temperance cook book (1887) by Mary G. Smith, page 51. The excerpt below is the record exactly as published.
MASHED POTATOES. Every one thinks she can make so simple a dish as that of mash- ed potatoes; but it is the excellence of art to produce good mash- ed as well as good boiled potatoes. In fact, I believe there is nothing so difficult in cookery as to properly boil a potato. Prepare and boil as for plain, put into a hot crock or basin, which can be placed at the side of the fire, one-half cup of rich milk or cream, a piece of butter the size of an egg, salt and pep- per to tast
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