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Mashed Potatoes

Boil until tender, drain dry, season with salt, and mash until not a lump remains; then add enough hot milk to make the right consistency, and a piece of butter. Mix lightly with a fork, heap in a dish and serve immediately. Do not place in an oven unless unavoidable, and do not smooth over with a knife or spoon. The delicacy of mashed potatoes is their lightness. -E. J. M.