Mashed Potatoes
From The easiest way in housekeeping and cooking, 1881
The milk may be omitted if the potato is preferred dry.
Presented as published in 1881. 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 easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 99. The excerpt below is the record exactly as published.
Mashed Potatoes. Boil as directed, and when dry and mealy, mash fine with a potato-masher or large spoon, allowing for a dozen medium-sized potatoes a piece of butter the size of an Qgg, half a cup of milk, a teaspoonful of salt, and half a teaspoonful of white pepper
Cook this with the app: pantry check, scaling, and the assistant.