998 | Mashed Potatoes.
—Peel, wash, drain, and cut into quarters eight good-sized potatoes; put them in a sautoire, cover with water, add a good pinch of salt, and boil for thirty minutes. Drain, rub them through a purée strainer, and put them in a saucepan with an ounce of butter, and half a pinch each of salt and white pepper. Stir well, adding half a cupful of hot milk, until it becomes of a good consistency. Serve, garnished with six pieces of bread fried in butter.