Boil till perfectly tender; let them be quite dry, and press them
through a cullender, or mash and beat them well with a fork; add a
piece of butter, and milk, or cream, and continue beating till they
are perfectly smooth; return them to the saucepan to warm, or they may
be browned before the fire. The chief art is to beat them sufficiently
long, which renders them light.
Potatoe balls are mashed potatoes formed into balls glazed with the
yolk of egg, and browned with a salamander.