Purée of Potatoes from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Peel and plainly boil three or four large potatoes; when cooked and quite white rub them through a wire sieve, put them into a clean stewpan, and mix in one ounce of butter, a tiny pinch of salt, a...
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Cooking tools:
- Peeler
- Pot
- Stove
- Fine-mesh sieve
- Saucepan
- Spoon
Ingredients
- cream
- white pepper
- potatoes
- salt
- butter
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