Mashed Potatoes.
Every one thinks she can make so simple a dish as that of mashed potatoes; but it is the excellence of art to produce good mashed as well as good boiled potatoes. In fact, I believe there is nothing so difficult in cookery as to properly boil a potato.
To mash them, then, first boil them properly. Put into a hot crock basin, which can be placed at the side of the fire, half a cupful or more of cream, a piece of butter the size of an egg, plenty of salt and pepper, and let them get hot. One of the secrets of good mashed potatoes is the mixing of the ingredients all hot. Now add six or seven potatoes the moment they are done, and mash them without stopping until they are as smooth as possible; then work them a very few moments with a fork, and serve them immediately. Do not rub egg over, and bake them; that ruins them. Much depends upon mashed potatoes being served at table hot, and freshly made. They are very nice prepared à la neige.