Boiled, skinned, potatoes mashed very smooth with milk, butter or cream and salt and pepper. First known in Glasse 1747, who uses a pint of milk and1/4 lb butter to two pounds of potatoes.
For a variant, see: Lancashire Potato
Original Receipt in 'The Art of Cookery, Made Plain and Easy' by Hannah Glasse, 1747 (Glasse 1747);
BOIL your potatoes, peel them, and put them into a sauce-pan, mash them well; to two pounds of potatoes put a pint of milk, a little salt, stir them well together, take care they don't stick to the bottom, then take a quarter of a pound of butter, stir it in, and serve it up.
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