Recipe or source entry
Mashed Potatoes
Boil or steam the potatoes mealy; rub them while quite hot through a wire sieve; put the pulp in a stewpan with fresh butter, cream, pepper and salt, in proportion to the quantity of potatoes; stir them vigorously over the fire to make them light, and serve quite hot.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter16/mashed-potatoes.html- Legacy revision
8531e8373e9b- Source checksum
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e10bdae6fc39f8b2ebb441ee4e6b2acf3b66a796fe850bb10b52bf7c8b72b4ca
Cite this page
Mashed Potatoes. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter16/mashed-potatoes.html