Mashed Potatos
Having boiled the potatos till tender all through, drain them very dry in a cullender, and mash them smoothly with a potato beetle, a large wooden spoon, or a short-handled wooden ladle. When all are nicely mashed, add gradually plenty of fresh butter, and some cream or rich milk. On no account spoil the potatos by putting any water to them, when mashing. Put them into a deep dish or mould, and brown them with a salamander.