Mashed Potatoes
Everyone thinks they can make so simple a dish as that of mashed potatoes, but it is the excellence of art to produce good mashed, as well as good boiled potatoes. In fact, I believe there is nothing so difficult in cookery as to properly boil a potato. To mash them, then, first boil them properly. Put in a hot crock basin, which can be placed at the side of the fire, half a cupful or more of cream, a tablespoonful of butter, plenty of salt and white pepper, and let them get hot. One of the secrets of good mashed potatoes is the mixing of the ingredients all hot. Now add six or seven potatoes the moment they are done, and mash them without stopping until they are as smooth as possible; then work them a very few moments with a fork, and serve them immediately. Much depends upon mashed potatoes being served at table hot and freshly made.