When your potatoes are thoroughly boiled, drain them quite dry, pick out every speck, etc. and while hot, rub them through a colander into a clean stewpan. To a pound of potatoes put about half an ounce of batter, and a table-spoonful of milk: do not make them too moist; mix them well together. Observations: When the potatoes are getting old and specky, and in frosty weather, this is the best way of dressing them. You may put them into-shapes or small tea-cups; egg them with yolk of egg, and brown them very slightly before a slow fire.
Boil the potatoes, peel and mash them very smoothly; put for a large dish four ounces of butter, two eggs beat up in half a pint of good milk, and some salt; mix them well together, heap it upon a dish with a table-spoon to give it a rough and rocky appearance, or put it on a dish and score it with a knife, dip a brush or feather into melted butter, and brush over the top lightly; put it into a Dutch oven, and let it brown gradually for an hour or more. To mash potatoes in a plain way, mix with them two ounces of butter, half a pint of milk, and a little salt. When mashed potatoes are not browned, it is a great improvement to add pepper, salt, and one onion minced as finely as possible; heat the potatoes in a saucepan, and serve them hot.