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Mashed Potatoes

Pare the potatoes carefully, and boil. If they are very mealy when done, drain the water from them and mash at once. If they do not seem mealy, set them for a moment with the cover off the kettle, and they will soon be ready for the mashing. Mash them well, and to every quart of potatoes add one tablespoon of butter; one tablespoon of salt; one-half teaspoon of pepper; hot milk or cream to moisten. Mash the potatoes in the kettle in which they were boiled, beat them with a fork or spoon until light and creamy and turn out lightly in the warmed serving dish. Do not smooth the potatoes, as that will make them compact and heavy.