Mashed Potatoes Recipe

For mashed potatoes the mother should tell the child to pick out the

imperfect ones, or those too large to bake, to be peeled and cut up.

Have her put them on in boiling salted water half an hour before

dinner-time, cook until perfectly tender, then drain and let steam dry.

After standing a few moments (in a hot place), have her mash them

thoroughly, first with an old-fashioned wooden masher until all the

lumps are removed, and then with a wire one. To each cupful of potato

add a teaspoonful of butter and a tablespoonful of hot milk. They should

be beaten up creamy with the wire beater, then turned out into a hot

covered dish, with a lump of butter in the center and a sprinkling of

pepper over the top, and served at once.

If dinner is delayed, however, and there is danger of their getting

cold, have her put them in a baking-dish or tin, smooth them nicely over

the top and set where they will keep warm. Then when needed, if she will

grate a little cheese over the top and put in the oven for a few minutes

to brown, she will find that they are even nicer than when first made.

The mashed potatoes left from dinner can be worked up with a little

cream and molded into small round cakes, to be fried brown next morning.