Mashed Potatoes
From Every-day dishes and every-day work, 1897
A beaten egg can substitute for cream.
Presented as published in 1897. 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
Nutrition per serving
2331Calories
46 gProtein
347 gCarbs
88 gFat
Full nutrition (33 nutrients)
Calories2331 kcal
Protein46 g
Carbohydrates347 g
Fiber39 g
Sugars16 g
Total Fat88 g
Saturated Fat49 g
Monounsaturated Fat18 g
Polyunsaturated Fat1.3 g
Cholesterol267 mg
Sodium346 mg
Potassium7926 mg
Calcium406 mg
Iron16 mg
Magnesium437 mg
Phosphorus1211 mg
Zinc6.3 mg
Copper2.1 mg
Manganese3 mg
Vitamin D0.2 mcg
Vitamin C354 mg
Vitamin A32 mcg
Vitamin E0.3 mg
Vitamin K42 mcg
Vitamin B65.5 mg
Vitamin B120.1 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)0.8 mg
Niacin (B3)22 mg
Folate322 mcg
Choline260 mg
Caffeine0 mg
Water1578 g
As published
This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 47. The excerpt below is the record exactly as published.
Mashed Potatoes. — Peel and slice potatoes enough to make two quarts; put into boiling water and cook until perfectly tender, but not much broken ; drain, add salt to taste ; turn into a "hot earthen dish, and set in the oven for a few moments to dry. Break up the potatoes with a silver fork ; add nearly a cup of cream, and beat hard at least five minutes till light and creamy ; serve at once, or they will become heavy. If preferred, the po- tatoes may be rubbed through a hot sieve onto a hot plate, or VEGETABLES. 81 mashed with a potato beetle ; but they are less light and flaky when mashed with a beetle. A well-beaten egg
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