Mashed Potatoes Baked

Purée de Pommes de Terre au Four


Boil some peeled potatoes, with a little salt in the water, till they are tender; then drain them, and when quite dry pass them through a wire sieve, or mash them in the saucepan; season with a little pepper and salt, a little warm butter and a little milk, to make them moist; when these are well mixed roll the mixture into a ball, place it on a buttered tin, and draw it up into a loaf or beehive shape with a knife or a fork; sprinkle it over with browned breadcrumbs, made from crusts of bread baked, crushed up, and rubbed through a sieve. Cook the potatoes in the oven for about twenty minutes with a few little pieces of butter placed here and there on them. When a pretty colour dish up, lightly sprinkle a little parsley over, and serve while hot.