Boil, and mash the potatoes soft with a little milk. Beat up light with
melted butter—a dessertspoonful for every half-pint of the potato—salt
and pepper to taste. Fill some patty-pans or buttered scallop shells
with the mixture, and brown in an oven, when you have stamped a pattern
on the top of each. Glaze, while hot, with butter, and serve in the
shells.
If you like, you can strew some grated cheese over the top.