Squeezed Potatoes.
Put on in cold water, and bring quickly to a boil. When soft enough to be pierced by a fork, turn off the water; throw in a little salt, and dry on the range. Tear off the skins quickly, and as soon as each is bare, envelop it in the corner of a dry, hot towel and twist the same tightly around it for a second, but not quite breaking it. Pile within a napkin-lined dish, and send up hot.