Duchess Potatoes
1 Pint of potatoes.
1 Teaspoon of butter.
½ Teaspoon of salt.
1 Egg.
¼ Teaspoon of white pepper.
Wash, pare, and boil the potatoes. Drain out every drop of water, and dry them in the usual way. When dry and mealy, put in the butter, salt, and pepper, and mash them thoroughly and quickly. If potatoes are mashed for a long time slowly, they become waxy, so endeavor to do it quickly and as lightly as possible. Then add the egg, well beaten, and the cream; mix, and form it into a flat cake (on a board) about half an inch thick. Cut it into oblongs or squares, or shape it into rounds or balls, brush over with the beaten white of egg, or milk, and bake in a hot oven until a delicate brown. Serve the cakes on a platter as soon as they are done.