Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a piece of butter the size of an egg
- a cup of boiling hot milk
- a good pinch of salt
- a small piece of butter on the top in the center
- half dime
- butter the size of an egg
- salt
Directions
Take the quantity needed, pare off the skins and lay them in cold water half an hour; ; put them into a saucepan with a little salt, cover with water and boil them until done. Drain off the water and mash them fine with a potato masher. Have ready a piece of butter the size of an egg, melted in half a cup of boiling hot milk and a good pinch of salt; mix well with the mashed potatoes until they are a smooth paste, taking care that they are not too wet. Put them into a vegetable dish, heaping them up and smooth over the top, put a small piece of butter on the top in the center and have dots of pepper here and there on the surface as large as a half dime. Some prefer using a heavy fork or wire beater instead of a potato masher, beating the potatoes quite light and heaping them up in the dish without smoothing over the top.