Boil the potatoes carefully, drain from the water, mash fine, and to
four good-sized potatoes add a heaping tablespoonful of butter, a
tablespoonful or two of cream or rich milk and salt and pepper to taste.
Serve at once. They must be freshly mashed and very hot to be eatable.
The mashed potatoes maybe squeezed through a vegetable ricer, when they
are called Potatoes a la Neige.