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Mashed Potatoes
From The "Queen" cookery books: Vegetables, 1902
French method involves mashing with more butter and stock or cream for a creamy consistency.
Presented as published in 1902. 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 "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 57. The excerpt below is the record exactly as published.
salt, and served very hot. These, and indeed most well-fried potatoes, may be kept in airtight tins for some time, and only recpiire reheating for a few seconds in boiling fat. Potatoes, mashed. — Boil some potatoes, and steam them till perfectly dry, when you beat them up with a common kitchen fork, adding in as you do so a little butter, pepper, and salt, Avith a little milk or cream
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