This section is from the book "The Memorandum Cookery Book", by Countess Morphy. Also available from Amazon: The Memorandum Cookery Book.
I must say that it would be a nice break in the monotony of eating boiled potatoes every day if occasionally the English cook would try some of the various and delicious ways of treating this vegetable.
Here is one way, which is certainly more tasty and interesting than the " plain boiled".
A few cold boiled or steamed potatoes, 2 ozs. of butter, 2 eggs, a little milk or cream, salt and pepper.
Rub the potatoes through a sieve into a basin, then add the melted butter, beating up thoroughly, then the yolks of egg, the milk or cream, and finally the whites beaten to a froth. Season highly with salt and pepper. The mixture should be beaten till quite light. Pour this into either a souffle dish or some deep fireproof dish and bake in a fairly quick oven till slightly browned.