Mashed Potatoes
From The housekeeper's companion, 1883
Can be shaped decoratively and garnished with parsley or celery.
Presented as published in 1883. 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 housekeeper's companion (1883), page 120. The excerpt below is the record exactly as published.
Mashed Potatoes. — Potatoes are not good for mashing until they are full grown; peel them and lay them in water for an hour or more before boiling, for mashing. Old potatoes, when unfit for plain boiling, may be served mashed; cut out all imperfections, take off all the skin and lay them in cold water for one hour or more; then put them into a dinner pot or stewpan, with a teaspoonful of salt, cover the stewpan and let them boil for half an hour unless they are large, when three-quarters of an hour will be required; when they are done, take them up with a skimmer into a wooden bowl or tray, and mash them fine with a potato-beetle; melt a piece of butter the size of a large egg into half a pint of hot milk
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Cook this with the app: pantry check, scaling, and the assistant.