Irish Potatoes, Mashed and Browned

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Boil them without peeling; peel them while hot, mash them up with sweet butter, a little milk, pepper and salt. Many like them better when mashed and smoothed over with a knife blade, and slightly browned in the oven. They can be kept hot in this way if the meal is kept back for a guest, which is convenient on some occasions.