Mrs. Freeman’s Potato Puffs
Beat 1 egg light and melt 1 teaspoon of butter. Add 1 cupful of mashed potato with 1/2 cupful of cream or milk. Salt and pepper to taste. Beat until quite light. Fill greased popover pans half full of the mixture and brown in a quick oven. Mrs. Sarah E. Freeman, New Bedford. Source: Boston Post – 21 Feb 1904.
Ms. Harris’ Potato Puffs
Mash about 10 hot boiled potatoes, season with pepper, salt, butter and a little milk, 1 well beaten egg. Beat until light. Set this away until it is cold, then make into small balls and bake on butter tins. Before putting in the oven, wet the tops with a little milk and bake them until they brown. L. M. Harris, Haverhill. Source: Boston Post – 28 Feb 1904
Mrs. Cate’s Potato Puff
To each 2 cups of mashed potatoes add one tablespoonful of melted butter and beat to a cream; put with this 2 eggs whipped light and a cup of milk, salting to taste. Beat all well, pour into a greased baking dish and bake quickly to a light brown. Serve in the dish in which it was cooked. Mrs. G. W. Cate. Fall River. Source: Boston Post – 21 Feb 1904.