275. Mashed Potatoes

Preparation info

    • Difficulty

      Easy

Appears in

A Shilling Cookery for the People

By Alexis Soyer

Published 1854

  • About

Method

After having boiled twelve middling sized potatoes until mealy, peel them, if with the skins on, and remove the eyes or specks; put them into a bowl, and take two forks in one hand, with the points of the prongs turned outwards; break the potatoes up with them; when breaking, add an ounce of butter and a gill of milk or a little more to them, and half a teaspoonful of salt, to every pound, and