Mashed Potatoes
From The new home cook book, 1896
Serves 4
Presented as published in 1896. 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 The new home cook book (1896), page 69. The excerpt below is the record exactly as published.
MASHED POTATOES. Mrs. F. D. J. Peel the potatoes, and let them stand in cold water for half an hour ; then put in the steamer over boiling water and cook them until mealy and quite tender. Have ready an earthen basin, or a bright tin pan, into which you will put your potatoes, so that while mashing and preparing, (168) VALUABLE RECIPES. 169 they can be kept on the stove and hot. Now mash well and finely with the potato-masher, and then season with salt ; allow a generous piece of butter, and lastly, add a teacup of rich milk
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