Mashed Potatoes

Preparation info
    • Difficulty


Appears in

By Eliza Acton

Published 1845

  • About


  • Potatoes mashed, 2 lbs.
  • salt, 1 teaspoonful
  • butter,


Boil them perfectly tender quite through, pour off the water, and steam them very dry by the directions already given in the receipt of , peel them quickly, take out every speck, and while they are still hot, press the potatoes through an earthen cullender, or bruise them to a smooth mash with a strong wooden fork or spoon, but never pound them in a mortar, as