Mashed potato can be very poor when wet and lumpy. Do not use new, poor, or very old potatoes. See that the boiled potatoes are as dry as can be with every particle of water steamed away. Mash thoroughly with the wire masher; add butter or butterine, salt, and milk in about the proportions given for potato in the half shell. Use a tablespoonful or so of cream if you have it. Beat vigorously. The mealiness of the potato and the beating make mashed potato perfect. The mashed potato should be light and moist, but not wet. Reheat in the kettle. Pile lightly in a hot dish and serve; or smooth and brown the top before serving.

Fig. 58. - A dish of mashed potato daintily served and browned in the oven.