Mashed Potatoes
From A simple course in home economics for rural schools, 1916
Presented as published in 1916. 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 A simple course in home economics for rural schools (1916) by Mary Edna Gearing, page 32. The excerpt below is the record exactly as published.
Mashed Potatoes." To the White Sauce add 2 C. cooked potatoes — sliced or diced. Note: 1 T. of chopped parsley gives a pleasing flavor. For a chan-ge occasionally, add, when cooking the potatoes to be served as a creamed dish, A few slices of onion, and A few sprigs each of mint and parsley. 84 Bulletin of tlie University of Texas Mashed Potatoes To— 5 medium sized boiled potatoes — ^mashed or riced, add — 1 T. butter 1 t. salt M-\2 C. scalded milk
Cook this with the app: pantry check, scaling, and the assistant.