Mashed potato, most traditionally in a scallop shell, but often in a small mound, buttered and grilled.
Original Receipt in 'The Experienced English Housekeeper' by Elizabeth Raffald (Raffald 1769)
To Scallop Potatoes.
Boil your Potatoes, then beat them fine in a Bowl with good Cream, a Lump of Butter and Salt, put them into scollop'd Shells, make them smooth on the Top, score them with a Knife, lay thin Slices of Butter on the Top of them, put them in a Dutch Oven to brown before the Fire. - Three Shells is enough for a Dish
For other versions, see:
Exeter Scalloped Oysters
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