Boil, put through a potato ricer, season liberally with butter, moisten slightly with milk or cream, and add pepper and salt to taste.
"The Myrtle Reed Cook Book"
Myrtle Reed
Boiled potatoes may be put through a ricer before serving.
"School and Home Cooking"
Carlotta C. Greer
08 1 potato ricer........................................
"The Complete Home"
Various